Effects of different nitric oxide application on quality of kiwifruit during 20 °C storage

The effects of fumigating with 0, 10, 20, 30 μL L^?1 nitric oxide (NO) gas and dipping in 0.5, 1.0 and 2.0 μmol L^?1 NO aqueous solution on quality of kiwifruit (Actinidia Chinensis Planch cv Xuxiang) during storage at 20 °C were evaluated. It was found that fumigating with 20 μL L^?1 NO gas and dipping in 1.0 μmol L^?1 NO aqueous solution delayed firmness lost and increased SSC/TA ratios of kiwifruits. In comparison with the kiwifruits fumigated with 20 μL L^?1 NO, the kiwifruits dipped in 1.0 μmol L^?1 NO solution had slower ethylene production, lower contents of soluble solids and malondialdehyde (MDA), higher contents of vitamin C and E, but no significant difference existed in chlorophyll contents. The results suggested that dipping kiwifruits in 1.0 μmol L^?1 NO aqueous solution was more effective in maintaining kiwifruits quality during 20 °C storage.