Abstract: The effect of nitric oxide fumigation on storage characteristics of harvested  Sui You No.2   papaya in relation to fruit quality was investigated. Papayas were fumigated with NO at varying concentrations (0, 10, 40, 60μL/L and 100 μL/L) for 3 h, before storage at 20 ℃. Two key physiological parameters associated with senescence, namely ethylene production and respiratory rate and various quality parameters (degrees of ripeness, rotting rate, weight loss rate, firmness, total soluble solids and vitamin C) were evaluated. The results showed that 60 μL/L NO treatment significantly inhibited respiration rate and ethylene production, delayed skin change, the decreases in firmness and the contents water and vitamin C and the increase in soluble solids. In addition, it also maintained a high level of total nutrition without decay over the entire storage period.

Key words: papaya, nitric oxide, storage characteristics