Fumigation with nitric oxide to extend the postharvest life of strawberries

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