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

Abstract

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 μL·L – 1 NO applied at the start of storage, 0.5 and 1 μL·L – 1 NO applied daily, and 1 and 5 μL·L – 1 NO applied every 5 days. The treatments of 1 μL·L–1 applied daily and 5 μL·L–1 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 μL·L–1 NO also provided greater activity of the peroxidase enzyme and less lipid peroxidation, demonstrating less oxidative stress. The application of 1 μL·L–1 NO daily in CA storage reduced oxidative stress in Cavendish banana.