Effects Of Pretreatment With Nitric Oxide On Kiwifrut Storage At Low Temperature

The effect of different concentrations of exogenous nitric oxide (NO) on increasing postharvest life and delaying senescence of kiwifruit was investigated. The fruits were immersed for 2 min with NO (0, 0.5, 1 and 1.5 %) then stored at 1°C and RH 95%. Changes in weight loss, total soluble solids (TSS), titratable acidity (TA), vitamin C, total phenolics and antioxidant activity (%DPPHsc) were evaluated periodically with 7 days intervals during storage. The results showed that treatment with 1% NO significantly delayed the increase of soluble solids and decrease weight and maintained a high vitamin C, total phenol content, antioxidant capacity and TA of kiwifruit during storage. Thus application of NO may be a promising method for extending shelf-life and maintaining quality of kiwifruit.

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