Postharvest fruits are highly perishable and have a limited shelf life. The nitric oxide (NO) is
a widely used option to preserve qualities and delay senescence. This meta-analysis …

Cucumber fruit were pre-treated with 25μll− 1 nitric oxide (NO) for 12h at 20° C, and then
stored at 2±1° C and 95% relative humidity for 15days. Chilling injury index, membrane …

Currently, the field of postharvest technology is a growing research area of particular interest
since the increase in world population and the need to satisfy its nutritional requirements …

Peach fruit is cold-sensitive and vulnerable to chilling injury (CI) during cold storage, which
limits its edible and market value. Brassinosteroids (BRs) have been used to alleviate CI of …

Soluble sugar metabolism affects the quality and chilling resistance of postharvest peach
fruit. Although hot air (HA) and methyl jasmonate (MeJA) treatments are often effective in …

Low temperature can affect DNA methylation. Since exogenous use of NO can reduce cold
damage in peach fruit during cold storage, this study investigated the roles of NO on DNA …

The effect of exogenous nitric oxide (NO) on chilling injury to banana fruit was investigated.
Banana fruit was treated with NO donor sodium nitroprusside of 0.05 mM at 20° C for 10 min …

Banana fruits harvested at the mature green stage were treated with 60 μL L− 1 nitric oxide
(NO) for 3 h at 22° C, and then stored at 7±1° C with 90% RH for 15 days. The results …

Salicylic acid (SA) has been used in reducing chilling injury of horticultural crops caused by
postharvest cold storage. However, effect of SA on fruit flavor quality in response to chilling …

The mode of action of nitric oxide (NO) in inhibiting ethylene biosynthesis and fruit softening
during ripening and cool storage of mango fruit was investigated. Hard mature green mango …