Postharvest application of salicylic acid reduced decay and enhanced storage life of papaya fruit during cold storage

Strawberries are an extremely perishable fruit mainly due to their soft texture and sensitivity to fungal infection. Postharvest application of conventional fungicides to fruits is prohibited. As an alternative to fungicides, salicylic acid has been found to enhance disease resistance of horticultural crops. In order to study the effect of salicylic acid as a phenolic compound on the postharvest durability and quality characteristics of strawberry fruit. ‘Gaviota’ strawberries were treated with SA at different concentrations (0, 25, 50 and 100 µlL-1), then stored for 12 days at 4 ˚C and 75 % RH in darkness. Two different methods were applied (spray SA on fruits and paper disk method). Quality attributes such as weight loss, pH, TA, TSS, vitamin C, anthocyanin, calcium, pectin, CAT, POD, PG activity, decay percentage and sensory analyses evaluated every 3 days during storage. Results showed that, treated fruits with SA had lower weight loss, pH, TSS, POD, PG, decay and higher TA, vitamin C, anthocyanin, calcium, pectin, CAT and fruit quality compared with controls. Between two methods of treatment, paper disk method had higher effect on fruit decay and quality compared to spray method and as a general result, caused longer storability.

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Pre-harvest application of salicylic acid influence physicochemical and quality characteristics of ‘Chimarrita’ peaches during cold storage

Emirates Journal of Food and Agriculture ◽

10.9755/ejfa.2019.v31.i1.1899 ◽

2019 ◽

pp. 46

Author(s):

Jakellinye Miranda ◽

Suélen Braga de Andrade, Andressa Vighi Schiavon ◽

Pedro Luis Panisson Kaltbach Lemos ◽

Cláudia Simone Madruga Lima ◽

Marcelo Barbosa Malgarim

Keyword(s):

Salicylic Acid ◽

Shelf Life ◽

Cold Storage ◽

Room Temperature ◽

Soluble Solids ◽

Acid Solutions ◽

Post Harvest ◽

Hue Angle ◽

Cold Chamber

Peach is a climacteric highly-perishable fruit whose post-harvest preservation relies largely on cold storage. The combination of the last with other technologies allows to extend the shelf life of this product. One alternative is the utilization of salicylic acid, a natural compound involved in many physiological phenomena such as resistance against diseases and ripening. Considering these facts, the objective of the present work was to evaluate the effect of pre-harvest application of salicylic acid solutions on the quality of ‘Chimarrita’ peaches during post-harvest cold storage. The experiment was conducted at the Federal University of Pelotas/RS, in the campus of Capão do Leão/RS - Brazil. The application of salicylic acid solutions was performed by direct pulverization on the fruits, 30 days prior to harvest. The concentrations were: 0,0 (control); 1,0; 1,5; and 2,0 mM. After harvest, the fruits were stored in a cold chamber at 1,0 ± 0,5°C and 85-90% RH, for 30 days. The analyses were performed at the following cold storage periods (plus 2 days at room temperature of 20°C to all treatments, in order to simulate commercialization conditions): 10 (+2) days; 20 (+2) days; e 30 (+2) days. The variables evaluated were: mass loss (%); flesh firmness (N); DA index; color (L, a*, b* and hue angle); wooliness incidence (%); rot incidence (%); total soluble solids (°Brix); pH; titrable acidity (% of organic acids); and ratio. The salicylic acid doses and/or the cold storage periods had significant effects on all the evaluated parameters. For most of the parameters analyzed, the intermediate dosis of 1mM (and also 1,5mM) of salicilic acid showed the most promising results. Therefore, the application of salicylic acid solutions 30 days prior to harvest is a technique which can be combined to cold storage in order to shift the quality and the shelf-life of ‘Chimarrita’ peaches.

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Postharvest Application of Chelated and Nonchelated Calcium Dip Treatments to Commercially Grown Honey Dew Melons: Effects on Peel Attributes, Tissue Calcium Concentration, Quality, and Consumer Preference following Storage

HortTechnology ◽

10.21273/horttech.11.4.561 ◽

2001 ◽

Vol 11 (4) ◽

pp. 561-566 ◽

Cited By ~ 15

Author(s):

Gene E. Lester ◽

Michael A. Grusak

Keyword(s):

Amino Acid ◽

Disease Incidence ◽

Consumer Preference ◽

Storage Life ◽

Soluble Solids ◽

Ripe Fruit ◽

Solids Concentration ◽

Postharvest Application ◽

Peel Color ◽

Soluble Solids Concentration

Commercially grown honey dew fruit [Cucumis melo (Inodorus group)] typically are harvested before abscission because fruit cut unripe have a longer storage life than fully ripe fruit. However, because fully ripe fruit contain higher concentrations of soluble solids (predominantly as sugars), an attribute that increases their preference among consumers, methods are being explored to extend the storage life of fully ripe fruit. In this study, fully abscised honey dew fruit were evaluated for tissue attributes and consumer preference following postharvest dipping in either chelated or nonchelated calcium (Ca) solutions. Calcium sources were an amino acid-chelated Ca, ethylene-diamine tetraacetic acid (EDTA)-chelated Ca, or calcium chloride (CaCl2), with each provided at three different rates. Fruit were evaluated at harvest, and after 14 or 22 days commercial storage. Evaluations were peel surface changes (color and disorders), hypodermal-mesocarp tissue Ca concentration, flesh firmness, soluble solids concentration, and consumer preference of the edible flesh. Peel color became yellowed and lighter during storage for all fruit, with higher Ca rates resulting in more intensely yellowed fruit. Hypodermal-mesocarp tissue Ca concentration was 0.90 mg·g-1 of fresh weight (900 ppm) at harvest, and declined in all fruit by 22 days storage. Peel disorders (disease and spotting) were none to slight for all fruit by 14 days storage, but by 22 days storage disease incidence ranged from none to severe, depending on the Ca source and rate. Fruit firmness declined in all fruit throughout storage, with the smallest declines measured in fruit treated with the amino acid-chelated Ca. Soluble solids concentration of fully ripe fruit was 12.3% at harvest, and showed either no decline or slight declines with storage among the treatments. Consumer preference was highest for freshly harvested fruit, but fruit were desirable even after 22 days storage across all treatments. Postharvest application of Ca at ≤0.16 m Ca in an amino acid-chelated form, versus EDTA-chelated Ca or CaCl2, slowed honey dew melon senescence so that after 22 days of commercial and retail storage the fruit were of high marketable quality, and there was no detrimental effect on consumer preference for the edible flesh.

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