Use of nitric oxide to reduce postharvest water loss from horticultural produce

Eleven types of fruit and vegetables and five types of flowers were held in an atmosphere containing a range of concentrations of nitric oxide (NO) ga s in nitrogen for 2 h then stored for 24 h in air at 20 degrees C and 60% r .h. Each type of produce was weighed before treatment, and after 24 h, and the rate of water loss calculated. Treatment with NO was found to result in 20% less water loss than in produce stored in air.