Treatment with nitric oxide preserves the quality of cold stored ‘Cripps Pink’ apples

Abstract

The objective of this work was to evaluate the effect of pre-storage fruit treatment with nitric oxide (NO) on the quality maintenance of cold stored 'Cripps Pink' apples. The following treatments were evaluated: 0 µL•L -1 of NO (control); 10 µL•L -1 of NO for 2 h; 10 µL•L -1 of NO for 4 h; 10 µL•L -1 of NO for 8 h; and 20 µL•L -1 of NO for 2 h. Fruit treated with NO, regardless of concentration and application time, had a greener skin background color than the control, especially those treated with 10 µL•L -1 for 8 h. After 7 days of shelf life (23 ± 3 °C/relative humidity, RH, of 65 ± 5%), fruit treated with 10 µL•L -1 for 8 h and 20 µL•L -1 for 2 h had lower respiration rate and a greener skin background color than the control. Fruit treated with NO, regardless of concentration and application time, had a lower incidence of flesh browning after storage. The use of NO (10 µL•L -1 applied for 8 h and 20 µL•L -1 applied for 2 h) pre-storage maintains the quality of 'Cripps Pink' apples, because it delays skin yellowing and reduces flesh browning. Nitric oxide has no effect on the maintenance of flesh firmness in 'Cripps Pink' apples.

Quality of “Cripps Pink” apples following the application of 1‐MCP, ethanol vapor and nitric oxide as pretreatments for controlled atmosphere storage

“…It is possible to attribute the effect of 1‐MCP on the lower respiratory activity of 1‐MCP‐treated fruit. In the present study, there is no positive effect of NO on the maintenance of TA, as well as observed in “Galaxy” (Brackmann et al., 2017) and “Cripps Pink” apples (Steffens et al., 2021).…”

“…NO treatment of “Cripps Pink” apples had no effect on flesh firmness (Table 1). There was also no effect of NO on the maintenance of flesh firmness in “Galaxy” apples after CA storage (Brackmann et al., 2017) and “Cripps Pink” apples cold stored (Steffens et al., 2021). The effect of NO on ripening‐related events, such as a reduction in flesh firmness, has been attributed to the reduction of ethylene synthesis in treated fruits (Palma et al., 2019).…”

Use of nitric oxide for ripening delay and oxidative stress reduction in Cavendish banana stored in a controlled atmosphere

“…The application of only one dose of NO at the beginning of storage was not efficient in delaying ethylene production and reducing respiration (Table 1), unlike that observed in “Galaxy” (Brackmann et al, 2017) and “Cripps Pink” apples (Steffens, Miqueloto, et al, 2021). According to Manjunatha et al (2010), the effect of NO is dependent on the fruit species, which may explain the difference observed between the results obtained with banana and apple.…”

“…The reduction in ethylene production also occurs due to the interaction of NO with other plant signaling/phytoregulatory molecules (such as salicylic acid), modulating and inhibiting the expression of genes involved in ethylene biosynthesis (Hong et al, 2014). The application of NO in other climacteric fruit, such as plum (Steffens et al, 2022), apple (Steffens, Miqueloto, et al, 2021), and tomato (Zuccarelli et al, 2020), also reduced ethylene production.…”

“…Bananas stored in CA with ethylene adsorbers have a conservation potential of up to 28 days (Brackmann et al, 2006). However, ethylene absorption is generally carried out with products based on potassium permanganate, which has the disadvantages of generating waste and the need for a greater amount of products to effectively maintain low ethylene concentrations in the environment (Steffens, Miqueloto, et al, 2021). Another widely used strategy associated with CA to preserve the quality of climacteric fruit is the ethylene 1‐methylcyclopropene (1‐MCP) action inhibitor, which has a series of disadvantages, such as reduced fruit aroma/flavor (Zhu et al, 2020), incomplete ripening, uneven coloring (Golding et al, 1998; Harris et al, 2000; Zhu et al, 2015), ineffectiveness in rot control (Manigo & Limbaga Jr, 2019), high cost for use, and restriction to organic products (Steffens, Soardi, et al, 2021).…”