Bahareh Ghorgani - MSc.(۱- Master Science Student of Horticultural Science, ShahidBahonar University, Kerman ,Iran
Zahra Pakkish - Assistant Professor,Horticultural Research Institute, ShahidBahonar University, Kerman, Iran

Our country high potential in citrus production, we have decided to look for ways to improve marketsoutside the gradual injection market, our season (although much research has been done in this area).This study aimed to preserve the taste, quality, appearance and reduced maintenance costs in storage.This experiment to determine the effect of nitric oxide on improving the quality of Washington Navel orange fruit is done. Oranges treated with zero concentration (control), 25 and 50 mMol of nitricoxide treatment, and then at 1 ± 5 ° C and relative humidity of 90-85% and were stored for 5 months.Fruits treated with 25 mMol nitric oxide significantly reducedchilling injury (browning), decay andweight loss (wilt and death of skin) compared to control and increasedvitamin C, and marketableduring storage. In general, fruits treated withnitric oxide had the highest quality with minimal apparentdamage.

nitric oxide, storage, orange