Inhibition of browning on the surface of apple slices by short term exposure to nitric oxide (NO) gas

Freshly cut slices of apple (Malus x domestica Borkh cv. Granny Smith) were fumigated with nitric oxide (NO) gas at concentrations between 1 and 500 mu l l(-1) in air at 20 degrees C for up to 6 h followed by storage at 0, 5, 10 and 20 degrees C in air. Exposure to nitric oxide delayed the onset of browning on the apple surface with the most effective treatment being fumigation with 10 mu l l(-1) NO for 1 h. While nitric oxide inhibited browning in slices held at all temperatures, it was relatively more effective as the storage temperature was reduced with the extension in postharvest life over the respective untreated slices increasing from about 40% at 20 degrees C to about 70% at 0 degrees C. In a smaller study on 'Royal Gala', 'Golden Delicious', 'Sundowner', 'Fuji' and 'Red Delicious' slices stored at 10 degrees C, 10 mu l l(-1) NO for 1 h was found to be effective in inhibiting surface browning in all cultivars. (c) 2006 Elsevier B.V. All rights reserved.