Shelf life improvement of grape (Vitis vinifera L. cv. Rish Baba) using nitric oxide (NO) during chilling damage

ABSTRACT

Grape as one of the important horticultural crops plays significant role in health maintenance. In this study, the effect of nitric oxide (NO) was investigated on some physio-biochemical attributes and antioxidant enzymes activities of grape fruits (cv. Rish Baba) during chilling damage. Grape fruits were treated by 0 (control), 0.25 and 0.5 mM of NO and stored at −0.5^°C and 95% relative humidity for 5 weeks. The results showed that NO reduced chilling injury (CI) and decay, ion leakage, lipid peroxidation and accumulation of malon dialdehyde (MDA) and hydrogen peroxide (H₂O₂) content of grape fruits. The NO also increased vitamin C, organic acids, total soluble solids, and the activity of antioxidant enzymes such as peroxidase (POD), ascorbate peroxidase (APX), superoxide dismutase (SOD) and catalase (CAT) during chilling damage. The results indicated that 0.5 mM showed the best effect. The founding revealed that NO has potential application in postharvest treatment by alleviating CI and maintain of quality. The present study is the first evidence of nitric oxide effects on avoiding chilling damage in grape.

AbbreviationsNitric oxide (NO); Sodium nitroprusside (SNP); Chilling injury (CI); Reactive oxygen species (ROS); Peroxidase (POD); Ascorbate peroxidase (APX); Superoxide dismutase (SOD); Catalase (CAT); Glutathion reductase (GR); Malon dialdehyde (MDA); Hydrogen peroxide (H₂O₂).

KEYWORDS:

• Grape
• fruit quality
• nitric oxide (NO)
• physio-biochemical
• antioxidant activity