Nitric oxide affects the postharvest performance of 'Hayward' kiwifruit

R. Wang, R. Schaffer, J. Burdon
The postharvest performance of kiwifruit is largely assessed on the basis of firmness retention and the development of disorders such as chilling damage. In a number of fruit species, nitric oxide (NO) is considered to play a role in the signaling pathways associated with fruit ripening and chilling response. The effects of exogenous NO on fruit softening, chilling injury (CI) and rots in Actinidia chinensis var. deliciosa 'Hayward' kiwifruit have been investigated at 20 and 0°C. Fruit were immersed in 0 (distilled water), 1 or 5 mM sodium nitroprusside dehydrate (SNP) solution, a NO donor, for 10 min, before drying in air and holding for up to 3 weeks at 20°C and up to 24 weeks at 0°C. 'Hayward' kiwifruit responded to NO treatment with a significant slowing of softening at 20°C, whereas at 0°C, the slowing of softening was observed only in the 5 mM treatment, and the effect was transitory, there being no effect on firmness for the majority of the storage period past the first 3 weeks. In addition, in the treated fruit at 0°C there was a significant incidence of skin damage, and no reduction in the incidence of CI. It is concluded that while treatment with NO may have a significant effect in slowing fruit softening at 20°C, in the concentrations applied here, it had only a short-term effect on slowing softening at 0°C. Contrary to other published results, NO appears not to reduce the incidence of CI, and may increase the incidence of fruit damage and rots during long-term storage at 0°C.
Wang, R., Schaffer, R. and Burdon, J. (2022). Nitric oxide affects the postharvest performance of 'Hayward' kiwifruit. Acta Hortic. 1332, 269-276
DOI: 10.17660/ActaHortic.2022.1332.36
https://doi.org/10.17660/ActaHortic.2022.1332.36
Actinidia, fruit, SNP, storage, firmness, chilling, quality
English

Acta Horticulturae