Exogenous Nitric Oxide Delays Ripening and Maintains Postharvest Quality of Pointed Gourd During Storage

This study was aimed to assess the effect of nitric oxide (NO; 1 and 2 mM) on shelf life and quality of pointed gourd. Fruits were stored at 12 degrees C for 14 days with simulated ambient storage for 3 days (7 + 3 and 14 + 3) to mimic the marketing period. NO treatment significantly improved the postharvest shelf life as compared to control samples. The fruits underwent to the application of NO (2 mM) effectively maintained the chlorophyll, phenolics, antioxidant activity and membrane integrity. It suppressed weight loss, yellow color development, lignin formation, and electrolytic leakage. Activity of enzymes (PAL and LOX) was also influenced positively by NO application. Postharvest treatment of NO (2 mM) could be suggested as an eco-safe and effective technique for enhancing the shelf life without hampering quality of pointed gourd.

Automated summary

The study found that nitric oxide treatment can significantly improve the shelf life and quality of pointed gourd, including maintaining chlorophyll, phenolics, antioxidant activity, and membrane integrity, as well as suppressing weight loss and yellow color development. NO treatment also positively influenced enzyme activity (PAL and LOX).