Effects of Nitric Oxide (NO) and Humidity on Chilling Tolerance of Hami Melon during Postharvest Storage
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Abstract:
The effects of nitric oxide (NO) fumigation and humidity on chilling tolerance of muskmelon fruit during postharvest storage were investigated. The muskmelon fruit was fumigated with 60 μL/L nitric oxide gas for 2 hours, along with air treatment as control, in three different humidity groups: Low humidity (LH: 35%~45%), medium humidity (MH: 65%~75%) and high humidity (HH: 90%~99%), respectively. The chilling injury and quality deterioration were all delayed by NO in all humidity groups. The chilling tolerance was improved significantly when the low humidity factor was 35%~45%. Compared with the control, the chilling injury of NO treatment group was delayed for 5 days, and the cold injury index was the lowest when it was stored for 30 days, only 40.00%; During the storage period, the fruit quality of the NO group was the best, and the slowest decline in the hardness was found (17.07 N), which was only 29.08% lower than the control group. The slowest growth in the cell membrane permeability was found (only 24.11%). It can Maintain fruit firmness and slow the increase in cell membrane permeability; It can effectively delay the decline of titratable acid and Vc content in fruit quality and maintain high soluble solid content. NO treatment can reduce the respiratory rate and ethylene release, while the peak of respiratory and ethylene peak delays, and the peak value is the lowest (33.80% and 27.04% lower than the control), respiration rate and the process of softening. It was confirmed that humidity was a factor affected the NO fumigation effect. These results suggested that the chilling tolerance improvement and the fruit quality enhancement of postharvest melon mightbe attributed to the low humidity and NO fumigation.
