Table 1. Effect of nitric oxide on quality parameters of fruits.

Fruit	Quality Parameters	Reference
Strawberry	Extended post-harvest life	14
Peaches	Enhanced firmness; higher integrity of cell membrane; prevention of early softening and rotting; decreased contents of diacylglycerol and triacylglycerol. Increased ascorbic acid and di-hydro ascorbic acid; delay in the initiation of the senescence of fruits	23–25,42
Longan	Delayed pericarp browning and pulp breakdown and higher total soluble solids and ascorbic acid	27
Kiwifruit	Extended post- harvest life, lower malondialdehyde and delay in loss of firmness and respiration, lower contents of soluble solids and malondialdehyde; higher contents of vitamin C and E.	14,31,70,88
Strawberry	Extended postharvest life by reducing ethylene production and respiration rate	101
Banana	Inhibited de-greening of peel and delayed softening of the pulp	28
Apple	Delayed ethylene production and color development, inhibited early browning of fruits	26,99
Jujube	Increased red index; higher total phenol content; delayed the increase of soluble solids and decrease of vitamin C.	95