CHANGES IN QUALITY OF STRAWBERRIES DURING COLD STORAGE IN RESPONSE TO POSTHARVEST NITRIC OXIDE AND PUTRESCINE TREATMENTS

Effect of nitric oxide and putrescine on postharvest life and quality of strawberry (Fragariaxananassa Duch. cv. Selva) fruit was studied. Fruits were treated with nitric oxide (at 0, 3, 5, and 8 mu mol l(-1)) and putrescine (at 0 and 2 mmol l(-1)) and stored at 2.5 degrees C with 85-95% RH for 15 days. Fruit quality attributes, including firmness, vitamin C content, total soluble solids, total phenolics, colour, total acidity, overall quality, and decay index, were evaluated throughout the cold storage. Both nitric oxide and putrescine effectively maintained fruit firmness, soluble solids content, vitamin C, red colour, total phenolics, total acidity, and overall quality. Postharvest treatment of strawberries with 5 mu mol l(-1) nitric oxide effectively controlled decay organisms and retained fruit quality during 15 days of storage at 2.5 degrees C. Putrescine effectively enhanced the effects of nitric oxide in maintaining fruit quality indices.