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L. Soegiarto and R.B.H. Wills

Broccoli (Brassica oleracea), green bean (Phaseolus vulgaris), and bok choy (Brassica chinensis) were fumigated with nitric oxide (NO) gas in air or in nitrogen for 2 hours at 20

°C (68.0 °F), then stored at 20 °C in humidified air containing 0.1 μL.L-1 (ppm) ethylene. The postharvest life of all vegetables was extended by NO although the concentration of NO required and the magnitude of the extension varied between produce ranging from 14% for green bean to more than 50% for broccoli. NO uptake by produce from air was not significantly different than from nitrogen at the lower effective NO concentrations, but NO uptake was less from air at the highest concentration used for broccoli. Application of NO in an air atmosphere is considered a feasible, more convenient treatment regime for horticultural produce than use of a nitrogen atmosphere.