Exogenous Nitric Oxide Delays Ripening and Maintains Postharvest Quality of Pointed Gourd During Storage
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Exogenous Nitric Oxide Delays Ripening and Maintains Postharvest Quality of Pointed Gourd During Storage Mohammed Wasim Siddiqui1 · Fozia Homa2 · Deep Lata1 · M. Shamsher Ahmad1 · Surabhi3 Received: 25 July 2020 / Accepted: 3 November 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract This study was aimed to assess the effect of nitric oxide (NO; 1 and 2 mM) on shelf life and quality of pointed gourd. Fruits were stored at 12 °C for 14 days with simulated ambient storage for 3 days (7 + 3 and 14 + 3) to mimic the marketing period. NO treatment significantly improved the postharvest shelf life as compared to control samples. The fruits underwent to the application of NO (2 mM) effectively maintained the chlorophyll, phenolics, antioxidant activity and membrane integrity. It suppressed weight loss, yellow color development, lignin formation, and electrolytic leakage. Activity of enzymes (PAL and LOX) was also influenced positively by NO application. Postharvest treatment of NO (2 mM) could be suggested as an eco-safe and effective technique for enhancing the shelf life without hampering quality of pointed gourd. Keywords Sodium nitroprusside · Trichosanthes dioica · Ripening · Storage · Pigments · Postharvest
Introduction Cucurbitaceous vegetables are very popular among consumers of different parts of the globe because of their specific taste and health benefits. They are available in various shapes and sizes starting from big pumpkins to small size gherkins. Among all cucurbits, pointed gourd is one of the most important vegetables as it is the richest source of dietary fibers and other nutrients. It also has a lot of beneficial health effects. It is mainly cultivated in Asian countries like India, Bangladesh, Sri Lanka, Myanmar, and China (Renner and Pandey 2013). In India, eastern parts particularly in West Bengal, Odisha, Assam, Bihar and some parts of Madhya Pradesh, Gujarat, and eastern Uttar Pradesh cultivate pointed gourd commercially (Kumar 2012). Handling Editor: M. Naeem. * Mohammed Wasim Siddiqui [email protected] 1
Department of Food Science and Postharvest Technology, Bihar Agricultural University, Sabour, Bhagalpur, India
2
Department of Statistics, Mathematics, and Computer Application, Bihar Agricultural University, Sabour, Bhagalpur, India
3
Banasthali Vidyapith, P.O. Banasthali Vidyapith, Vanasthali, Rajasthan, India
It is also known as the king of gourds because it has lots of nutritional and medicinal benefits (Bhattacharjee and Dhua 2017). It contains abundant amount of nutrients for example vitamin A (225 IU), vitamin B1, vitamin B2, vitamin C (29 mg), calcium, magnesium (9 mg), potassium (83 mg), and phosphorus (Mehta and Sharma 2012). This vegetable is very helpful in improving digestion problem as it contains high amount of fiber, therefore helpful in the treatment of gastrointestinal and liver problems. It is very beneficial in providing relief from fever, cold-cough, skin problems and boosts immune system. The seeds present in poin
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