Effect of nitric oxide, reduced oxygen and elevated carbon dioxide levels on the postharvest life of strawberries and lettuce

Strawberries and iceberg lettuce were fumigated with nitric oxide gas in air containing 2 and 5% oxygen, followed by storage at 5 and 10°C, respectively, in the same atmosphere. The postharvest life of strawberries and lettuce was significantly increased by fumigation with nitric oxide or storage in low oxygen, respectively. When both treatments were applied there was no additional increase in the postharvest life of lettuce arising from the NO and in that of strawberries from the low oxygen. However, fumigation with NO and storage in elevated carbon dioxide and reduced oxygen resulted in the greatest extension in postharvest life for both produce with the increase over air storage being about 250% for strawberries and 100% for lettuce.