This study was aimed to assess the effect of nitric oxide (NO; 1 and 2 mM) on shelf life and quality of pointed gourd. Fruits were stored at 12 °C for 14 days with simulated ambient storage for 3 days (7 + 3 and 14 + 3) to mimic the marketing period. NO treatment significantly improved the postharvest shelf life as compared to control samples. The fruits underwent to the application of NO (2 mM) effectively maintained the chlorophyll, phenolics, antioxidant activity and membrane integrity. It suppressed weight loss, yellow color development, lignin formation, and electrolytic leakage. Activity of enzymes (PAL and LOX) was also influenced positively by NO application. Postharvest treatment of NO (2 mM) could be suggested as an eco-safe and effective technique for enhancing the shelf life without hampering quality of pointed gourd.

中文翻译：

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外源性一氧化氮延迟成熟并在储存期间保持尖头葫芦的采后质量

本研究旨在评估一氧化氮（NO；1 和 2 mM）对尖头葫芦保质期和质量的影响。水果在 12 °C 下储存 14 天，模拟环境储存 3 天（7 + 3 和 14 + 3）以模拟销售期。与对照样品相比，NO 处理显着改善了收获后的保质期。施加NO (2 mM)的果实有效地维持了叶绿素、酚类物质、抗氧化活性和膜完整性。它抑制了重量损失、发黄、木质素形成和电解泄漏。酶（PAL 和 LOX）的活性也受到 NO 应用的积极影响。NO (2 mM) 的采后处理可被认为是一种生态安全且有效的技术，可在不影响尖头葫芦质量的情况下延长保质期。