Harnessing nitrous oxide in post-harvest management of fresh horticultural produce

KALYAN BARMAN; SWATI SHARMA; V B PATEL; RAM ASREY

doi:10.56093/ijas.v86i4.57431

Authors

KALYAN BARMAN Bihar Agricultural University, Sabour, Bhagalpur 813 210
SWATI SHARMA ICAR-National Research Centre on Litchi, Mushahari, Muzaffarpur, Bihar 842 002
V B PATEL Bihar Agricultural University, Sabour, Bhagalpur 813 210
RAM ASREY Indian Agricultural Research Institute, New Delhi 110 012

https://doi.org/10.56093/ijas.v86i4.57431

Keywords:

Decay, Ethylene, Fruit ripening, Nitrous oxide, Post-harvest

Abstract

High post-harvest losses in fresh horticultural produce and the increasing apprehensions among the consumers for harmful chemical residues have made it imperative for researchers to find safe, novel and natural techniques to achieve augmentation in shelf-life without having any detrimental influence on human health. Nitrous oxide, commonly known as “Laughing gas” is a naturally occurring colourless and non-flammable atmospheric gas. In the recent past, several researchers have documented that nitrous oxide gas inhibits ethylene production as well as action in freshly harvested fruits and vegetables. It also exhibits high potential in inhibiting fungal growth and decay, consequently reducing post-harvest losses due to diseases. Owing to its non-toxic nature, nitrous oxide can be potentially used to delay ripening and senescence of fresh horticultural produce during post-harvest storage and to assure food safety. In the present review, we have mainly focused on various effects of nitrous oxide on postharvest decay, ethylene biosynthesis and its action, respiration and other physico-chemical attributes of fruits and vegetables. Post-harvest application of nitrous oxide may open up various opportunities for its commercial use to prolong storage and marketability of fresh horticultural produce.

Downloads

Download data is not yet available.

References

Abeles F B, Morgan P and Saltveit M E. 1992. Ethylene in Plant Biology, second ed. Academic Press, San Diego, CA.

Alzamora S M, Lopez-Malo A and Tapia M S. 2000. Overview of Minimally Processed Fruits and Vegetables, p 3. Aspen Publisher Inc., Gaithersburg, Maryland.

Asrey R, Sasikala C, Barman K and Koley T K. 2008. Advances in postharvest treatments of fruits- A review. Annals of Horticulture 1: 1–10.

Barry C S, Llop-Tous M I and Grierson D. 2000. The regulation of 1-aminocyclopropane-1-carboxylic acid synthase gene expression during the transition from system-1 to system-2 ethylene synthesis in tomato. Plant Physiology 123: 979–86. DOI: https://doi.org/10.1104/pp.123.3.979

Bemish R J, Rhee W M and Miller R E. 1996. The structure and intramolecular dynamics of the nitrous oxide-ethylene complex: Experiment and ab initio theory. Journal of Chemical Physics 104: 4 411. DOI: https://doi.org/10.1063/1.471193

Benkeblia N and Varoquaux P. 2003. Effect of nitrous oxide (N2O) on respiration rate, soluble sugars and quality attributes of onion bulbs Allium cepa cv. Rouge Amposta during storage. Postharvest Biology and Technology 30: 161–8. DOI: https://doi.org/10.1016/S0925-5214(03)00101-7

Benkeblia N, Varoquaux P and Gouble B. 2001. Effects of nitrous oxide (N2O) shocks on sprouting and rotting of onion bulbs. Sciences des Aliments 21: 59–64. DOI: https://doi.org/10.3166/sda.21.193-198

Burg S P and Burg E A. 1967. Molecular requirements for the biological activity of ethylene. Plant Physiology 42: 144–52. DOI: https://doi.org/10.1104/pp.42.1.144

Day B P F. 1996. High oxygen modified atmosphere packaging for fresh prepared produce. Postharvest News and Information 7: 31–4.

El-Goorani M A and Sommer N F. 1981. Effects of modified atmospheres on postharvest pathogens of fruits and vegetables. (In) Horticulture Review 3: 412–61. Jenick J (Ed.). The AVI Publishing Company Inc., Westport, Conn. DOI: https://doi.org/10.1002/9781118060766.ch10

Enfors S O and Molin G. 1977. Effect of chemically inert gases on the germination of Bacillus cereus spores. (In) Spore Research, pp 793–809. Barcker A N, Wolf J, Ellar D J, Dring G J and Gould G W (Eds). Academic Press, London. DOI: https://doi.org/10.1016/B978-0-12-078702-9.50028-5

Fath D, Soudain P and Bordes M. 1990. Pro & de detraitement de conservation de produitsalimentairesvCgCtauxfrais. European Patent Office Netherlands, The Hague, No. 90402748.9.

Firestone M K and Davidson E A. 1989. Microbial basis of NO and N2O production and consumption in soil. (In) Exchange of Traces Gases between Terrestrial Ecosystem and the Atmosphere pp. 7–21. Andreae M O and Schimel D S (Eds). John Wiley, New York.

Frontiera M S, Stabler S P, Kolhouse J F and Allen R H. 1994. Regulation of methionine metabolism: effects of nitrous oxide and excess dietary methionine. Journal of Nutritional Biochemistry 5: 28–38. DOI: https://doi.org/10.1016/0955-2863(94)90006-X

Gouble B, Fath D and Soudain P. 1995. Nitrous oxide inhibition of ethylene production in ripening and senescing climacteric fruits. Postharvest Biology and Technology 5: 311–21. DOI: https://doi.org/10.1016/0925-5214(94)00030-V

Képczynska E. 1989. Ethylene requirement during germination of Botrytis cinerea spores. Physiologia Plantarum 77: 369–72. DOI: https://doi.org/10.1111/j.1399-3054.1989.tb05655.x

Képczynska E. 1993. Involvement of ethylene in regulation of growth and development of the fungus Botrytis cinerea Pers. ex. Fr. Plant Growth Regulation 3: 65–9. DOI: https://doi.org/10.1007/BF00207593

Leshem Y Y and Wills R B H. 1998. Harnessing senescence delaying gases nitric oxide and nitrous oxide: a novel approach to postharvest control of fresh horticultural produce. Biologia Plantarum 41: 1–10. DOI: https://doi.org/10.1023/A:1001779227767

Lichanporn I and Techavuthiporn C. 2013. The effects of nitric oxide and nitrous oxide on enzymatic browning in longkong (Aglaiado okkoo Griff.). Postharvest Biology and Technology 86: 62–5. DOI: https://doi.org/10.1016/j.postharvbio.2013.06.021

Lichanporn I, Techavuthiporn C and Kanlayanarat S. 2013. Inhibition of browning in longkong fruit by short term exposure to nitrous oxide (N2O). Acta Horticulturae 989. DOI: https://doi.org/10.17660/ActaHortic.2013.989.5

Mazliak P. 1983. Plant membrane lipids: changes and alterations during ageing and senescense. (In) Postharvest Physiology and Crop Preservation pp 123–40. Liebermann M (Ed). Plenum Press, New York. DOI: https://doi.org/10.1007/978-1-4757-0094-7_5

McMurchie E J, McGlasson W B and Eaks I L. 1972. Treatment of fruit with propylene gives information about the biogenesis of ethylene. Nature 237: 235–8. DOI: https://doi.org/10.1038/237235a0

Nakai H. 2005. A new food additive “Nitrous Oxide (N2O)”. Foods and Food Ingredients Journal of Japan 210.

Neidle E A and Yagiela J A. 1989. Pharmacology and Therapeutics for Dentistry, 3rd edn. CV Mosby Co., St. Louis, Alpharetta, GA, USA.

Palomer X, Roig-Villanova I, Grima-Calvo D and Vendrell M. 2005. Effects of nitrous oxide (N2O) treatment on the postharvest ripening of banana fruit. Postharvest Biology and Technology 36: 167–75. DOI: https://doi.org/10.1016/j.postharvbio.2004.12.008

Peacock B C. 1972. The role of ethylene in the initiation of fruit ripening. Queensland Journal of Agricultural and Animal Sciences 29: 137–45.

Peiser G D. 1989. Effect of 2,5-norbornadiene upon ethylene biosynthesis in midclimacteric carnation flowers. Plant Physiology 90: 21–4. DOI: https://doi.org/10.1104/pp.90.1.21

Poneleit L S and Dilley D R. 1993. Carbon dioxide activation of 1-aminocyclopropane-1-carboxylate (ACC) oxidase in ethylene biosynthesis. Postharvest Biology and Technology 3: 191–9. DOI: https://doi.org/10.1016/0925-5214(93)90055-8

Qadir A and Hashinaga F. 2001a. Inhibition of postharvest decay of fruits by nitrous oxide. Postharvest Biology and Technology 22: 279–83. DOI: https://doi.org/10.1016/S0925-5214(01)00087-4

Qadir A and Hashinaga F. 2001b. Nitrous oxide inhibits in vitro growth of multiple postharvest fungi. HortScience 36: 1 302–4. DOI: https://doi.org/10.21273/HORTSCI.36.7.1302

Qadir A, Karim M R and Hashinaga F. 2000. Effect of nitrous oxide on non-climacteric tissue. (In) Improving postharvest technologies of fruits, vegetables and ornamentals. IIR Conference, Murcia, Spain, 19/21 October, 114.

Ritter L, Solomon K R, Forget J, Stemeroff M and O’Leary C. 1995. A review of selected persistent organic pollutants. The International Programme on Chemical Safety (IPCS), pp 1– 145.

Rocculi P, Cocci E, Romani S, Sacchetti G and Rosa M D. 2009. Effect of 1-MCP treatment and N2O MAP on physiological and quality changes of fresh-cut pineapple. Postharvest Biology and Technology 51: 371–7. DOI: https://doi.org/10.1016/j.postharvbio.2008.07.010

Rocculi P, Romani S and Rosa M D. 2005. Effect of MAP with argon and nitrous oxide on quality maintenance of minimally processed kiwifruit. Postharvest Biology and Technology 35: 319–28. DOI: https://doi.org/10.1016/j.postharvbio.2004.09.003

Shepherd M F, Barzeni S and Hasne D R. 1991. The production of atmospheric NOx and N2O from a fertilised agricultural soil. Atmospheric Environment 25A: 1961–9. DOI: https://doi.org/10.1016/0960-1686(91)90277-E

Siddiqui M W and Dhua R S. 2010. Eating artificially ripened fruits is harmful. Current Science 99: 1 664–8.

Smith G B and Hirsch N P. 1991. Gardner Quincy Colton: pioneer of nitrous oxide anesthesia. Anesthesia Analgesia 72: 382–91. DOI: https://doi.org/10.1213/00000539-199103000-00017

Sowa S, Dong A, Roos E E and Caughey W S. 1987. The anaesthetic nitrous oxide affects dioxygen utilization by bovine heart and bean seed mitochondrial particles. Biochemical and Biophysical Research Communications 144: 643–8. DOI: https://doi.org/10.1016/S0006-291X(87)80014-1

Sowa S and Towill S L. 1991. Effects of nitrous oxide on mitochondrial and cell respiration and growth in Distichlis spicata suspension cultures. Plant Cell, Tissue and Organ Culture 27: 197–201. DOI: https://doi.org/10.1007/BF00041290

Spencer K C. 1995. The use of argon and other noble gases for the MAP of foods. (In) Proceedings of the International Conference on MAP and Related Technologies, Chipping Campden, Glos, pp 278–85.

Thom S R and Marquis R E. 1984. Microbial growth modification by compressed gases and hydrostatic pressure. Applied and Environmental Microbiology 47: 780–3. DOI: https://doi.org/10.1128/aem.47.4.780-787.1984

Watada A E, Abe K and Yamuchi N. 1990. Physiological activities of partially processed fruits and vegetables. Food Technology 44: 116–22.

Williams E J, Hutchinson G L and Fehsenfeld FC. 1992. NOx and N2O emission from soil. Global Biogeochemical Cycles 6: 352–88. DOI: https://doi.org/10.1029/92GB02124

Wills R, McGlasson B, Graham D and Joyce D. 1998. Postharvest, an Introduction to the Physiology and Handling of Fruit & Vegetables and Ornamentals, Fourth Edn. University of New South Wales Press Ltd., University of New South Wales, Sydney, Australia

Yip W K, Jiao X Z and Yang S F. 1988. Dependence of in vivo ethylene production rate on 1-aminocyclopropane-1-carboxylic acid content and oxygen concentrations. Plant Physiology 88: 553–8. DOI: https://doi.org/10.1104/pp.88.3.553