Mango fruits have a high nutritional value and are beneficial to health. However, losses frequently occur after harvest, because they are perishable. Salicylic acid (SA) can be used to preserve fruit quality and maintain their nutritional contents. Therefore, this study was conducted to investigate the effects of applications of 2 mM SA on the physicochemical properties, bioactive compounds, and antioxidant and anti-inflammatory activities of mango fruit. For this purpose, mango fruits received preharvest (Pre SA) or postharvest applications of SA (Post SA), or their combination (Pre + Post SA); the fruits were stored at 13 °C for 20 days. Weight loss, decay, and 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging activity were maintained in SA-treated fruit. The Pre + Post SA treatment was superior in delaying fruit ripening, and maintaining lower soluble solids contents and higher total acidity. In addition, total phenolic compounds, ferric reducing antioxidant power, and free radical scavenging activity of anti-inflammatory substances (such as nitric oxide), as well as hyaluronidase inhibition, were higher in the Pre + Post SA treatment throughout storage. Therefore, both pre- and postharvest SA treatments are recommended for preserving the quality of mango fruit, such as Nam Dok Mai Si Thong, and for maintaining their nutritional properties for human health.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.