Nitric Oxide in Controlled Atmosphere Storage of ‘Fuji Mishima’ Apples

The objective of this study was to evaluate the effect of nitric oxide (NO) treatment in controlled atmosphere (CA) storage on the quality of ‘Fuji Mishima’ apples. Apples were stored for 8 months at 1 kPa O2+< 0.5 kPa CO2, 1.0±0.2 °C, and 94±22% RH. Treat-ments included a control (without NO) and NO applied as follows: 5 µL L–1 at the be-ginning of storage; at the beginning and end; every 30 days; 10 µL L–1, at the beginning; and at the beginning and end. All NO treatments delayed ethylene production and reduced its levels after 4 days under ambient conditions compared to the control. However, NO had no effect on flesh firmness, soluble solids, titratable acidity, peel color, or flesh browning. Applications of 5 and 10 µL L–1 at the beginning and end, or 5 µL L–1 every 30 days, caused greater peel yellowing. Treatment with 5 µL L–1 applied every 30 days increased decay incidence. Phenolic compounds in the flesh were unaf-fected, while in the peel decreased with 10 µL L–1. Overall, NO application in CA stor-age of ‘Fuji Mishima’ apples did not maintain fruit quality and, in some cases, in-creased peel yellowing and decay.