Article | 10. 2014 Vol. 32, Issue. 5
Effect of NO Treatment during Shelf Life of ‘Hayward’ Kiwifruit after Storage at Cold Temperature



NICEM Pyeongchang Branch Institute, Green Bio Science & Technology, Seoul National University1
Department of Plant Science, College of Agricultural & Life Sciences, Seoul National University2
Research Institute for Agriculture and Life Sciences, Seoul National University3
Department of Plant Science, College of Life Sciences, Gangneung-Wonju National University4




2014.10. 666:672


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The effect of nitric oxide (NO) treatment on the quality of kiwifruit, cv. Hayward, was studied at room temperature after cold storage for one or three months at 0°C. Kiwifruits cold-stored for one month were treated with 200 μL・L-1 NO and subsequently transferred to room temperature to monitor quality changes over the course of their shelf life. Weight loss was high in fruits not treated with NO. Ethylene production was delayed for two days by NO treatment, and respiration rate was reduced to less half than that of the control. The kiwifruits stored for three months were treated with N2 and 100, 200, or 500 μL・L-1 NO, or air alone. The highest weight loss was observed in kiwifruit treated with 100 μL・L-1 NO. While ethylene production was high in fruits treated with 100 μL・L-1 NO and without the treatment, it was relatively low in the kiwifruit treated with 200 and 500 µL・L-1 NO. Firmness was abruptly decreased in fruits not treated with NO, while the kiwifruit exposed to 200 μL・L-1 NO maintained the same level of firmness for 9 days at room temperature. In addition, growth of Botrytis cinerea was inhibited by NO as compared with the air and N2 treatments. Our findings indicate that NO can be used effectively for prolonging shelf life and maintaining fruit quality during distribution after cold storage. The optimum NO concentration for cold-stored kiwifruits was found to be 200 μL・L-1.



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