Addition of salicylic acid to nutrient solution combined with postharvest treatments (hot water, salicylic acid, and calcium dipping) improved postharvest fruit quality of strawberry

2010 ◽  
Vol 124 (1) ◽  
pp. 40-45 ◽  
Author(s):  
M. Shafiee ◽  
T.S. Taghavi ◽  
M. Babalar
Keyword(s):  
Salicylic Acid ◽  
Nutrient Solution ◽  
Fruit Quality ◽  
Hot Water ◽  
Postharvest Treatments

ELECTRICAL CONDUCTIVITY OF NUTRIENT SOLUTION, PLANT GROWTH AND FRUIT QUALITY OF SOILLESS GROWN TOMATO

2001 ◽  
pp. 503-508 ◽  
Author(s):  
A. Elia ◽  
F. Serio ◽  
A. Parente ◽  
P. Santamaria ◽  
G. Ruiz Rodriguez
Keyword(s):  
Electrical Conductivity ◽  
Plant Growth ◽  
Nutrient Solution ◽  
Fruit Quality

Impact of reduced potassium nitrate concentrations in nutrient solution on the growth, yield and fruit quality of melon in hydroponics

2013 ◽  
Vol 164 ◽  
pp. 221-231 ◽  
Author(s):  
Toshiki Asao ◽  
Md. Asaduzzaman ◽  
Md. Fuad Mondal ◽  
Mayumi Tokura ◽  
Fumihiko Adachi ◽  
...  
Keyword(s):  
Nutrient Solution ◽  
Fruit Quality ◽  
Growth Yield ◽  
Potassium Nitrate ◽  
Nitrate Concentrations

scholarly journals Salicylic Acid and Putrescine to Reduce Post-Harvest Storage Problems and Maintain Quality of Murcott Mandarin Fruit

Agronomy ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 115 ◽  
Author(s):  
Hassan A. Ennab ◽  
Mervat A. El-Shemy ◽  
Shamel M. Alam-Eldein
Keyword(s):  
Weight Loss ◽  
Salicylic Acid ◽  
Fruit Quality ◽  
Citrus Fruit ◽  
Storage Period ◽  
Soluble Solids ◽  
Post Harvest ◽  
Deterioration Rate ◽  
Reduce Weight Loss

Natural products have been used to improve citrus fruit quality and storability, which increase the fruit marketing period and exportation to distant markets. This study was conducted to evaluate the role of salicylic acid and putrescine on reducing post-harvest loss and maintaining the quality of stored Murcott mandarin. Fruit were harvested at 297–300 days from full bloom, and five 5-min dipping treatments were applied; salicylic acid (200 and 400 ppm), putrescine (50 and 100 ppm), and the control. One group of fruit was stored at 5 ± 1 °C and 90–95% relative humidity (RH), and the other group was stored at 23 ± 1 °C and 60–70% RH for 45 days. Quality attributes were recorded at harvest, 15, 30, and 45 days of storage. Weight loss and decay were significantly decreased with the application of salicylic acid and putrescine. Both materials were also effective maintaining fruit firmness, total soluble solids (TSS), acidity, TSS: acid ratio, and ascorbic acid during storage. Salicylic acid, especially at 400 ppm was more effective to reduce weight loss and decay, and to maintain fruit quality in comparison to putrescine treatments. It could be concluded that salicylic acid and putrescine are effectively delaying post-harvest deterioration rate and extending the storage period of Murcott mandarin fruit with acceptable quality.

Sign in / Sign up

Export Citation Format

Share Document