Nitric oxide treatment delays the ripening and maintains the quality of mango fruit.
Tran Thi Thuy Linh, Jitareerat P., Aimla-or S., Srilaong V., Wongs-Aree C., Uthairatanakij A.
Author Affiliation: Division of Postharvest Technology, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Bangkhuntein Rd., Thakham, Bangkhuntein, Bangkok 10150, Thailand.
Proceedings of the 2nd AFSSA Conference on Food Safety and Food Security, Dong Nai University of Technology, Dong Nai Province, Vietnam, August 15-18, 2014 : 172-176
Abstract : Application with nitric oxide (NO) to delay the ripening and senescence has been reported in some fruit. This research investigated the concentrations of sodium nitroprusside (SNP), a NO donor, affecting the ripening and quality of mango fruit cv. Nam Dok Mai No. 4. The fruit were dipped in 1 or 2 mM of SNP solution for 30 min whereas dipping in tap water for 30 min served as the control. After treatment, all fruit were stored for 18 days at 13°C. Both SNP treatments significantly reduced ethylene production and respiration rate, maintained the firmness, decreased the changes in total soluble solids and titratable acidity, and reduced fruit weight loss. SNP treatments also delayed color development of fruit peel and pulp. SNP treated fruit showed higher L* and hue angle values and lower a* and b* values in comparison with untreated fruit. No significant differences were found between 1 and 2 mM SNP treatments. The results indicate that SNP treatment at 1 mM for 30 min can be used to delay ripening and maintain quality of 'Nam Dok Mai No. 4' mango fruit at cold storage.