Apple fruit responses following exposure to nitric oxide

Authors: Mattheis, James; Rudell, David

Submitted to: International Society for Horticultural Science Meeting
Publication Type: Abstract Only
Publication Acceptance Date: 12/11/2015
Publication Date: 6/22/2016
Citation: Mattheis, J.P., Rudell Jr, D.R. 2016. Apple fruit responses following exposure to nitric oxide. International Society for Horticultural Science Meeting. N/A.

Interpretive Summary:

Technical Abstract: Exogenous nitric oxide (.NO) applied as gas or generated from .NO releasing compounds has physiological activity in cut apple fruit tissues. Studies were conducted to characterize .NO production by whole fruit as well as to assess responses of whole fruit to exogenous .NO. .NO and ethylene production increases during maturation of ‘Delicious’ apples. Exposure to .NO or NO2 at harvest delays increases in ethylene and respiration rate of ‘Delicious’ apples held at 20 oC. Internal disorder development was not consistently controlled in ‘Braeburn’ or ‘Delicious’ apples exposed to 10 uL L-1 .NO prior to or during controlled atmosphere (CA) storage (1.5/3 kPa or 1/1 kPa O2/CO2). Superficial scald development on ‘Delicious’ and ‘Granny Smith’ apples was not consistently reduced by exposure to 10 uL L-1 .NO prior to long-term storage in air or 1.5/1.5 kPa O2/CO2. Repeated exposure to .NO during low O2 (0.5 kPa) CA did not consistently impact post-storage fruit quality of ‘Delicious’ or ‘Granny Smith’ apples. Application of a strobiluron fungicide known to release .NO did not result in measurable impact on fruit quality of ‘Delicious’, ‘Gala’, ‘Golden supreme’, of ‘Granny Smith’ apples after storage. While roles for nitrogen radicals as effectors of developmental regulation as well as plant responses to stress are well documented in plant tissues, utility of .NO in the postharvest systems for apple fruit examined in these studies is not apparent.