Role of Nitric Oxide in Postharvest Senescence of Fruits

Abstract

Nitric oxide (NO) acts as a gaseous signalling molecule and is considered to be a key regulator in the postharvest storage of fruits. Postharvest senescence is one of the most serious threats affecting the usage and economic value of fruits. Most recent studies have found that exogenous NO application can effectively improve the quality and prolong the shelf life of fruit postharvest by inhibiting postharvest diseases and alleviating chilling injury. Understanding the roles of NO is essential to elucidating how NO activates the appropriate set of responses to postharvest senescence. Here, we concluded that exogenous NO treatment alleviated senescence in postharvest fruit and attributed this to the following factors: (1) ethylene biosynthesis, (2) the antioxidant system, (3) polyamine metabolism and γ-aminobutyric acid (GABA) shunting, (4) cell wall metabolism, (5) sugar metabolism, (6) energy metabolism, (7) the CRT/DRE-binding factor (CBF) pathway and (8) S-nitrosylation. Moreover, crosstalk between NO and hydrogen sulfide (H2S), hydrogen peroxide (H2O2), oxalic acid (OA), arginine (Arg), GATA or plant hormone abscisic acid (ABA), melatonin (MT), and methyl jasmonate (MeJA), along with the regulation of key genes, were found to be very important in responses to postharvest senescence. In this study, we focus on the recent knowledge concerning the alleviative effect of NO on postharvest senescence, covering ethylene biosynthesis, the antioxidant system and related gene and protein expression.

Study on the Regulation Mechanism of 1-MCP Combined with SO2 Treatment on Postharvest Senescence of Bamboo Shoots (Chimonobambusa quadrangularis) in Karst Mountain Area

“…The senescence of postharvest fruits and vegetables is considered an irreversible biological process that consumes nutrients until cell death [47]. Fruits and vegetables undergo aerobic respiration as they ripen and age, and it is the main energy source for their cells during this process [48].…”

Short‐term nitric oxide treatment enhances the antioxidant capacity and maintains the preservation quality of Meizao cherries

“…Therefore, SNP has been utilised as an alternative NO exogenous donor, which is soluble in water and releases NO gas, to achieve expected concentrations (Pols et al, 2022). It has been found that the beneficial consequences of exogenous NO treatments on fruit and vegetables are concentration dependent, and optimal concentration varied with varieties and cultivars (Li et al, 2022a). Aghdam et al (2019) reported that 500 μM SNP treatment could maintain the firmness of cherry fruits, delay the browning of cherry flesh, promote the accumulation of phenolics, flavonoids and anthocyanins and improve DPPH clearance compared with 250 and 1000 μM treatment during the storage of 21 days at 4 °C.…”

“…Therefore, SNP has been utilised as an alternative NO exogenous donor, which is soluble in water and releases NO gas, to achieve expected concentrations (Pols et al ., 2022). It has been found that the beneficial consequences of exogenous NO treatments on fruit and vegetables are concentration dependent, and optimal concentration varied with varieties and cultivars (Li et al ., 2022a). Aghdam et al .…”

Influence of different concentrations of nitric oxide on fruit quality of sweet pepper and mango under mixed loading conditions

“…In addition, nitric oxide synthase and its action mechanism in plants needs to be further studied. Importantly, the effectiveness of nitric oxide treatment on preserving the quality depends on the species of fruits and vegetables, the concentration, and form (e.g., liquid or gaseous) of nitric oxide applied (Chaki et al, 2015;Rodriguez-Ruiza et al, 2019;Gonzalez-Gordo et al, 2019;Shi et al, 2019;Li et al, 2022;Liu et al, 2023).…”