Effect of Nitrous Oxide on Physiological and Biochemical Changes during Fruit Drop of Longkong Postharvest

Abstract

Longkong (Aglaia dookkoo Griff) is a popular tropical fruit which currently has about 99.37% consumer demand. In the case of exporting, the main problem is that longkong fruit drops from its bunch after harvesting. Therefore, the objective of this research is to study the effect of nitrous oxide on physiological and biochemical changes during fruit drop of longkong postharvest. The addition of 90% nitrous oxide (at times 1, 3, 6, 12 and 24 h) induced the reduction of loosening of longkong fruit after harvest. Exposure to nitrous oxide delayed the onset of fruit drop of the longkong bunches with the most effective treatment being fumigation with 90% nitrous oxide for 6 h. Longkong fruit exposed to 90% nitrous oxide for 24 h, showed an increased respiration rate and ethylene production. While Longkong fruit exposed to 90% nitrous oxide, there was no significant effect on the activity of enzymes polygalacturonase (PG), pectinesterase (PE), cellulase (Cx) and peroxidase (POD) during storage.