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. 2020 May 14;11:485. doi: 10.3389/fpls.2020.00485

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Copyright © 2020 González-Gordo, Rodríguez-Ruiz, Palma and Corpas.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Illustrative picture showing the experimental design used in this study with the representative phenotype of sweet pepper (Capsicum annuum L.) fruits at different stages and treatments: immature green, breaking point 1 (BP1), breaking point 2 without NO treatment (BP2 – NO), breaking point 2 with NO treatment (BP2 + NO), and ripe red. Fruits were subjected to a NO-enriched atmosphere (5 ppm) in a hermetic box for 1 h and were then stored at room temperature (RT) for 3 days. Reproduced with permission from González-Gordo et al. (2019).