Abstract: In order to investigate the synergistic effect of salicylic acid (SA) and nitric oxide (NO) treatment on the storage quality and antioxidant capacity of mango after harvest, the fruit (Mangifera indica L. cv. ‘Tainong’ ) were pretreated with 2 mmol/L SA, 0.25 mmol/L sodium nitroprusside (SNP, a NO donor) or their combination before storage at room temperature, and the changes in their appearance, flavor, antioxidant contents, total antioxidant capacity, reactive oxygen species (ROS) levels and malondialdehyde (MDA) contents, and antioxidant enzymes activities were analyzed during storage. The results showed that SA and SNP especially when they were combined effectively delayed the yellowing and softening process of mango fruit, decreased the mass loss and disease index, inhibited the decrease in the contents of titratable acid, ascorbic acid and total phenols, improved the activities of superoxide dismutase (SOD), peroxidase (POD) and catalase (CAT), enhanced total antioxidant capacity, and decreased the rate of superoxide anion production and the accumulation of hydrogen peroxide and MDA, thereby alleviating oxidative stress, when compared with the control group treated with distilled water. Altogether, these findings indicated that SA and SNP had synergistic effects in maintaining the storage quality of mango fruit, which can provide a theoretical basis for improving the storage quality and prolonging the shelf life of mango fruit.

Key words: Mangifera indica L.; salicylic acid; nitric oxide; synergistic effect