Combined effects of chemical and physical elicitors on postharvest quality of custard apple (Annona squamosa L., cv. Balanagar)

Vyas, Pinal B.; Rao, T. V. Ramana; Thakkar, Vasudev R.

doi:10.1016/j.scienta.2015.02.040

Cited by 14 publications

(4 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Similar observations were found on sixth day with maximum decay percentage in control (38.20%) whereas, minimum decay percentage was observed in urea 1% + calcium chloride 1% (17.12%) followed by treatment urea 1% + multiplex micronutrient 0.4% (19.86%). The results are in conformity with Vyas et al, (2015) who reported that minimum decay percentage was observed with the use of 1% calcium chloride in case of custard apple. Conway et al, (1987) reported that spraying of peaches with calcium nitrate increased their storage life by increasing the calcium content of the fruit reducing physiological weight loss, reducing decay percentage, maintain fruit firmness and retarding the rate of respiration.…”

Section: Decay Percentagesupporting

confidence: 92%

Pre-Harvest Foliar Application of Nutrients in Litchi (Litchi chinensis Sonn.) in Order to Improve Its Quality and Shelf Life

Singh¹,

Mishra²,

Singh³

et al. 2019

Int.J.Curr.Microbiol.App.Sci

View full text Add to dashboard Cite

and Uttarakhand. Bihar is leading state in litchi production, with an annual production of 234 thousand metric tonnes. In Uttarakhand litchi is mainly grown on an area of 9.44 thousand hectare with the annual production of 30.71 MT. The main cultivars which are grown in Uttarakhand are Rose Scented, Dehradun, Bedana, Shahi and China, however, Rose Scented and Dehradun are main dominating cultivars. Litchi is an arillate and nut type fruit botanically which is known for its excellent quality, juicy, slightly sour and sweet taste, characteristic pleasant

show abstract

Section: Decay Percentagesupporting

confidence: 92%

Pre-Harvest Foliar Application of Nutrients in Litchi (Litchi chinensis Sonn.) in Order to Improve Its Quality and Shelf Life

Singh¹,

Mishra²,

Singh³

et al. 2019

Int.J.Curr.Microbiol.App.Sci

View full text Add to dashboard Cite

show abstract

“…Gradual decline in the chemical composition of dragonfruit were observed in the experiments. The decline in SSC is attributed to the hydrolysis of insoluble polysaccharides into sugars (Vyas et al, 2015). Organic acids can also be utilized as energy reserves during respiration, accounting for the decline in TA (Valero and Serrano, 2010).…”

Section: Discussionmentioning

confidence: 99%

Treatment of dragonfruit ( Hylocereus polyrhizus ) with salicylic acid and methyl jasmonate improves postharvest physico-chemical properties and antioxidant activity during cold storage

Mustafa

Ali

Seymour

et al. 2018

Scientia Horticulturae

View full text Add to dashboard Cite

As the market for tropical fruit constantly expands, cold storage is increasingly used for transporting fruits over long distances. This is an economic postharvest tool, yet challenges tropical fruits by exposure to chilling injury. An assessment of the effect of abiotic stresses, induced by cold storage, on dragonfruit was conducted. Dragonfruit was treated with salicylic acid (SA) and methyl jasmonate (MJ) and subjected to cold storage for three weeks. Fruits were treated with either SA or MJ, administered at four different concentrations, along with an untreated control, and stored at 6 °C. Changes in biochemical quality parameters, along with bioactive content and antioxidant activity were assessed during storage. Application of SA was found to reduce the metabolic activity of the fruit, as determined by soluble solids content and titratable acidity. Meanwhile, MJ significantly enhanced the betacyanin content and antioxidant activity. We demonstrate that cold storage can be applied for dragonfruit, by combining the treatment with the application of hormones, especially MJ which can enhance the antioxidant activity of dragonfruit under cold storage.

show abstract

“…Salicylic acid (SA) and its derivatives are a safe and natural alternative for delaying the ripening and softening, retard membrane breakdown and mitigate chilling injury in several horticultural crops (Asghari & Aghdam, 2010). This stress hormone plays a role in induction of resistance related enzymes and has been shown to suppress ethylene production (Babalar et al, 2007;Vyas et al, 2015), delay pericarp browning (Mustafa et al, 2018), reduce stress lignification (Kamdee et al, 2014), and increase chilling tolerance (Madhav et al, 2016;Mustafa et al, 2015) in fruits. Application of edible coatings as an alternative to the natural protective coating on fruits is an eco-friendly and cost-effective method to prolong their storage life.…”

Section: Introductionmentioning

confidence: 99%

Influence of bilayer coating of salicylic acid and edible wax on chilling injury and functional attributes of guava

Madhav

Sethi

Sharma

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

In the present investigation, the effect of bilayer coating was evaluated on the chilling injury and quality of guava fruits. The fruits of white fleshed guava cv. Allahabad Safeda and pink fleshed cv. Lalit were subjected to treatment with 5-sulfosalicylic acid (2 mM) followed by vegetable wax (1:4 v/v). The treated fruits were stored under two temperatures, namely, 5 and 10°C for 15 days. Post cold storage, fruits were transferred to supermarket conditions (20 ± 2°C) for a 2-day shelf life simulation period. The results revealed that treated fruits showed significantly lower weight loss and chilling injury compared to control fruits. The bilayer coating was effective in delaying yellowing of fruit skin and respiration peak with greater retention of total antioxidant capacity compared to control fruits. The treated fruits maintained the shelf life up to 12 + 2 days and 9 + 2°days under 5 and 10°C, respectively. Practical applicationsWe recommend that bilayer application of salicylic acid and edible wax can efficiently suppress chilling injury, extend shelf life, and maintain quality of guava under low temperature storage.

show abstract

Combined effects of chemical and physical elicitors on postharvest quality of custard apple (Annona squamosa L., cv. Balanagar)

Cited by 14 publications

References 28 publications

Pre-Harvest Foliar Application of Nutrients in Litchi (Litchi chinensis Sonn.) in Order to Improve Its Quality and Shelf Life

Pre-Harvest Foliar Application of Nutrients in Litchi (Litchi chinensis Sonn.) in Order to Improve Its Quality and Shelf Life

Treatment of dragonfruit ( Hylocereus polyrhizus ) with salicylic acid and methyl jasmonate improves postharvest physico-chemical properties and antioxidant activity during cold storage

Influence of bilayer coating of salicylic acid and edible wax on chilling injury and functional attributes of guava

Contact Info

Product

Resources

About