Pulsed electric fields and nitric oxide as a postharvest strategy to preserve mango quality

Rapid ripening and oxidative damage are the main factors responsible for mango quality deterioration. Nitric oxide (NO) is known to inhibit ethylene biosynthesis and enhance antioxidant systems, making endogenous NO induction a promising strategy to delay senescence.

This study proposes an innovative method to generate NO directly within mango using pulsed electric field (PEF) treatment. The internal antioxidant system and preservation effects were evaluated over a 24-day storage period.

Results showed that optimal PEF treatment (0.54 kV/cm, 27.8 min, 146 Hz) significantly delayed fruit senescence and maintained postharvest quality. Mechanistically, the treatment triggered a sustained 12-hour increase in endogenous NO by enhancing nitric oxide synthase (NOS) and nitrate reductase (NR) activities, leading to an 8.46–36.02% increase in NO levels during storage.

This NO increase activated the fruit’s antioxidant defense system, boosting both enzymatic and non-enzymatic antioxidants. Consequently, treated mangoes showed lower accumulation of reactive oxygen species (ROS), reduced lipid peroxidation (MDA), and decreased respiration and ethylene production.

Correlation analysis confirmed that PEF-induced NO production is closely linked to enhanced antioxidant capacity and reduced oxidative damage. This study provides the first evidence connecting PEF treatment with NO-mediated redox balance in mango, suggesting a mechanism by which physical stimuli can influence fruit senescence.

In conclusion, pulsed electric fields represent an effective green technology to extend the shelf life of mango and potentially other tropical fruits, offering both theoretical insights and practical applications for postharvest management.

Graphical abstract

Source

Yu, B., Yao, R., Xu, D., He, T., Xiao, W., Gao, W., Cheng, J., Han, Z., Zeng, X.-A., & Wang, R. (2026). Endogenous nitric oxide production induced by pulsed electric field modulates postharvest quality of mango. Food Research International.

https://www.sciencedirect.com/science/article/abs/pii/S0963996926008975