Effect of exogenous application of salicylic acid and oxalic acid on post harvest shelf-life of tomato (Solanum lycopersicon L.)

Postharvest life of table grapes is usually shortened by berry softening, berry drop, stem browning, fungal decay. Salicylic acid reduces fruit respiration and ethylene biosynthesis, during storage of fruits. Similarly, application of oxalic acid is a secure and hopeful postharvest handling technology for keeping quality and prolonging storage life of fruit. To study the effect of Salicylic acid and oxalic acid in enhancing the quality and extending the shelf life of grape, the present investigation was conducted. The grape berries were treated with Oxalic acid (OA) (1, 2, 3, 4, and 5 mM) and Salicylic acid (SA) (0.5, 1, 1.5 and 2 mM). The treatments were compared within 16th days at an interval of 4 days. Among the treatments, SA (2 mM) showed superiority in different quality attributing characters like physiological loss in weight (PLW), berry firmness, rachis browning, berry appearance, fungal decay, berry shattering, TSS, ascorbic acid, titratable acidity, total sugars, reducing sugars, TSS: acid ratio, taste, overall acceptability and shelf life. Hence, SA (2 mM) can be used as an effective strategy for maintaining quality of table grapes.

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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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Effects of post-harvest calcium chloride or salicylic acid treatments on the shelf-life and quality of apricot fruit

The Journal of Horticultural Science and Biotechnology ◽

10.1080/14620316.2013.11513012 ◽

2013 ◽

Vol 88 (5) ◽

pp. 600-601 ◽

Cited By ~ 3

Author(s):

J. Hajilou ◽

S. Fakhimrezaei

Keyword(s):

Salicylic Acid ◽

Shelf Life ◽

Calcium Chloride ◽

Post Harvest ◽

Acid Treatments

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Gum Ghatti Coating Enriched with Clove Oil extends the post Harvest Shelf Life of Banana (Musa acuminata., cv. Robusta) Fruit Stored at Ambient Condition

THE JOURNAL OF PLANT SCIENCE RESEARCH ◽

10.32381/jpsr.2018.34.02.7 ◽

2018 ◽

Vol 34 (2) ◽

pp. 173-183 ◽

Cited By ~ 1

Author(s):

Arpit V. Joshi ◽

◽

Nilanjana S. Baraiya ◽

Pinal B. Vyas ◽

T. V. Ramana Rao ◽

...

Keyword(s):

Shelf Life ◽

Musa Acuminata ◽

Ambient Condition ◽

Clove Oil ◽

Post Harvest ◽

Gum Ghatti

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Investigating the effect of oxalic acid and salicylic acid treatments on the post-harvest life of temperate grown apricot varieties (Prunus armeniaca) during controlled atmosphere storage

Food Science and Technology International ◽

10.1177/10820132211032074 ◽

2021 ◽

pp. 108201322110320

Author(s):

Mariya Batool ◽

Omar Bashir ◽

Tawheed Amin ◽

Sajad Mohd Wani ◽

FA Masoodi ◽

...

Keyword(s):

Salicylic Acid ◽

Oxalic Acid ◽

Chilling Injury ◽

Quality Attributes ◽

Prunus Armeniaca ◽

Soluble Solids ◽

Carotenoid Content ◽

Total Phenolic ◽

Controlled Atmosphere ◽

Injury Index

This study aimed at investigating the influence of different postharvest treatments with oxalic acid (OA) and salicylic acid (SA) on quality attributes and postharvest shelf life of temperate grown apricot varieties stored under controlled atmosphere (CA) storage conditions. After each treatment was given, the samples were stored in CA store maintained at a temperature of 0 °C, 90 ± 5% relative humidity, 5% oxygen and 15% carbon dioxide for 30 days. Results indicated that both OA and SA treatments significantly (p ≤ 0.05) retained total soluble solids, titratable acidity, color profile, ascorbic acid content and total phenolic content of apricot varieties and had a positive effect on antioxidant activity and texture of samples compared to control. However, carotenoid content was found to be higher in control. Both the treatments reduced chilling injury index, weight loss and decay percentage of samples. Moreover, it was found that SA treatment was the most effective treatment in maintaining visual color of apricots while OA maintained fruit firmness and effectively decreased the decay percentage and chilling injury index of apricot varieties. In conclusion, it was found that both OA and SA have the potential to extend storage life of apricots and maintain quality attributes of the crop during CA storage.

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