Effect of Nitric oxide and Putrescine on Quality Attributes and Storage Life of Strawberry Fruit cv. Selva

Because of the harmful effects of the chemicals on human health and environment, the use of these compounds is recently restricted and it is necessary to use the safe compounds in postharvest technology of fruits and vegetables. In this study, the effect of nitric oxide (NO; at concentrations of 0, 3, 5 and 8 µmol L-1) and putrescine (at concentrations of 0 and 2 mmol L-1) on postharvest life and quality of Selva strawberry fruit during storage at 2.5 C with 85-95% RH for 15 days was studied. Fruit firmness, marketability, total acidity, total phenolic, vitamin C, total soluble solids, and color were evaluated. The treatment of fruit with 5 µmol L-1 NO significantly maintained fruit quality at the end of the storage. The treatment with a combination of NO and putrescine significantly prevented fruit softening. The results showed that NO and putrescine treatments preserved vitamin C and total phenolics. In addition, the results indicated that the use of NO and putrescine may be introduced as an effective and successful strategy in postharvest technology of the Selva strawberry fruit.