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

The objective of this work was to evaluate the effect of nitric oxide (NO) application (dose and frequency) on ripening delay and oxidative stress reduction in Cavendish banana stored in a controlled atmosphere (CA). The treatments evaluated were 0 and 20 mu l/L NO applied at the start of storage, 0.5 and 1 mu l/L NO applied daily, and 1 and 5 mu l/L NO applied every 5 days. The treatments of 1 mu l/L applied daily and 5 mu l/L applied every 5 days caused a reduction in ethylene production and respiration, delayed yellowing, had higher flesh firmness, and increased superoxide dismutase enzyme activity. The daily application of 1 mu l/L NO also provided greater activity of the peroxidase enzyme and less lipid peroxidation, demonstrating less oxidative stress. The application of 1 mu l/L NO daily in CA storage reduced oxidative stress in Cavendish banana. Practical applications This study analyzed the effect of nitric oxide (NO) application (dose and frequency) during controlled atmosphere (CA) storage of Cavendish bananas as a way to preserve fruit quality. The use of NO in a CA delays the yellowing of the fruits, maintains the flesh firmness, delays the ripening, and reduces the oxidative stress in Cavendish bananas and can be used as a strategy to prolong storage and maintain fruit quality.

Automated summary

This study evaluated the effect of nitric oxide (NO) application on ripening delay and oxidative stress reduction in Cavendish banana stored in a controlled atmosphere (CA). The results showed that daily application of 1 mu l/L NO reduced ethylene production and respiration, delayed yellowing, increased flesh firmness, and decreased oxidative stress in the fruit.