Fumigation with nitric oxide to extend the postharvest life of strawberries

Strawberry (Fragaria ananassa Duch. cv. Pajaro) fruit were fumigated with nitric oxide immediately after harvest. Fumigation was performed in an anaerobic nitrogen atmosphere for up to 2 h at 20 degrees C at nitric oxide concentrations from 1.0 to 4000 mu l l(-1) then held at 20 and 5 degrees C in air containing 0.1 mu l l(-1) ethylene, a concentration prevalent in ambient air at fruit and vegetable markets. Treatment at both temperatures extended the postharvest life of strawberries, the most pronounced effect being obtained with nitric oxide in the concentration range 5-10 mu l l(-1) which produced > 50% extension in shelf life. The possibility of commercial application is discussed. (C) 2000 Elsevier Science B.V. All rights reserved.