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Use of a solid mixture containing diethylenetriamine/nitric oxide (DETANO) to liberate nitric oxide gas in the presence of horticultural produce to extend postharvest life

Antifungal effect of gaseous nitric oxide on mycelium growth, sporulation and spore germination of the postharvest horticulture pathogens, Aspergillus niger, Monilinia fructicola and Penicillium italicum

Browning on the surface of cut lettuce slices inhibited by short term exposure to nitric oxide (NO)

Flavour changes in Asian white radish (Raphanus sativus) produced by different methods of drying and salting

Use of the nitric oxide-donor compound, diethylenetriamine-nitric oxide (DETANO), as an inhibitor of browning in apple slices

Changes in valerenic acids content of valerian root (Valeriana officinalis L. s.l.) during long-term storage

Nitric oxide inhibits cut-surface browning in four lettuce types

Use of ventilation with ambient air to inhibit ripening of banana during long distance transport

Effect of nitric oxide (NO) and associated control treatments on the metabolism of fresh-cut apple slices in relation to development of surface browning

Efficacy of NO treatment to inhibit browning on fresh cut lettuce types

Reduction of energy usage during storage and transport of bananas by management of exogenous ethylene levels

Nitric oxide and postharvest stress of fruits, vegetables and ornamentals

Saving energy in storage and transport through ethylene control in lieu of low temperatures

Use of arginine to inhibit browning on fresh cut apple and lettuce

Interaction of ethylene concentration and storage temperature on postharvest life of the green vegetables pak choi, broccoli, mint, and green bean

Interaction of exogenous hydrogen sulphide and ethylene on senescence of green leafy vegetables

Storage at elevated ambient temperature and reduced ethylene delays degreening of Persian limes

Comparison of hydrogen sulphide with 1-methylcyclopropene (1-MCP) to inhibit senescence of the leafy vegetable, pak choy

Retention of green colour of tomatoes marketed as a green vegetable at ambient conditions in Cambodia with modified atmosphere storage and fumigation with 1-methylcyclopropene (1-MCP)

Effects of hydrogen sulphide, nitric oxide and ethylene on postharvest deterioration of pak choy

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