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

Kant, Kamal; Arora, Ajay; Singh, Virendra; Kumar, Raj

doi:10.1007/s40502-013-0004-4

Cited by 25 publications

(22 citation statements)

References 24 publications

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“…It was reported that SA had significant influence on respiration, ethylene biosynthesis, fruit ripening and had potentiality of controlling post harvest fruit decay (Asghari and Aghdam, 2010;Babalar et al, 2007) which may be the reason for having more shelf life under SA treated fruits. Kamal Kant et al (2013) also found that the shelf life of tomato fruits has been increased for 7 days more than fruits at control when treated with SA at 0.75 mM.…”

Section: Shelf Lifementioning

confidence: 90%

“…Aghdam et al, 2010 reported that MeSA at 32 µl l -1 maintained a lower TSS content of Kiwi fruits at cold storage. Kamal Kant et al (2013) found higher titrable acidity of tomato fruits treated with SA at 0.75 mM. Accumulation of TSS and drop of titrable acidity was found slow in SA treated fruits probably due to slowing down of respiration and metabolic activity, hence retarding the ripening process of fruits.…”

Section: Tss Titrable Acidity and Tss:acid Ratiomentioning

confidence: 90%

“…SA has been reported to close stomata which results in suppressed respiration rate and minimize weight loss of fruits (Manthe et al, 1992;Zheng and Zhang, 2004). Kamal Kant et al (2013) reported that exogenous application of SA reduced weight loss of tomato fruits.…”

Section: Physiological Weight Lossmentioning

confidence: 99%

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Effect of Salicylic Acid on Physico-chemical Attributes and Shelf Life of Tomato Fruits at Refrigerated Storage

Mandal¹,

Pautu²,

Hazarika³

et al. 2016

IJBSM

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Tomato, the frequently consumed solanecous fruit vegetable faced rapid deterioration of fruit edible quality under ambient storage and though refrigerated storage has proved better retention but mostly with the outbreak of chilling injury. Therefore, attempt with salicylic acid, a safe phenolic having identified anti-ethylene effect, has been made during this study to evaluate its effect on shelf life and quality attributes of tomato fruit in refrigerated storage. Fruits of tomato variety Samrudhi at pink to light red stage were treated with different concentration of salicylic acid (0.2−1.2 mM) along with control (water dipped) and were kept at 4−5 °C with 65−80% relative humidity in four replications following complete randomized design. Results showed salicylic acid (SA) treated fruits had better keeping quality than control though in concentration dependant manner. At 21 days after storage (DAS), fruits kept in control condition lost 13.69% of weight compared with the fruits treated with SA at 1.2 mM (5.79%). SA at 1-1.2 mM significantly reduced chilling injury (Chilling Injury Index/CII: 1.44−2.88) compared with fruits at control (CII: 4.98). Fruits at control showed deterioration in sugar content along with acidity and ascorbic acid. Further, it took rapid increase in pigment whereas, SA treated fruit in relatively higher concentration (0.8−1.2 mM), maintained fruit quality attributes with consistent intensification of carotenoids and lycopene even at 21 DAS. SA at 1.2 mM recorded maximum shelf life (32.75 days) to be considered as the best treatment having high maintenance of fruit edible qualities.

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Section: Shelf Lifementioning

confidence: 90%

Section: Tss Titrable Acidity and Tss:acid Ratiomentioning

confidence: 90%

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Effect of Salicylic Acid on Physico-chemical Attributes and Shelf Life of Tomato Fruits at Refrigerated Storage

Mandal¹,

Pautu²,

Hazarika³

et al. 2016

IJBSM

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“…This was due to the higher rate of ethylene production and respiration rate which enhanced the ripening of fruit and loss of water (Alexander & Grierson, 2002). Treated fruit showed delay in the PLW which may be due to the inhibitory effect of SA against ethylene production and reduced respiration (Kant et al ., 2013). The result of PLW on tomato is similar to those reported for other treatments such as melatonin on climacteric fruits like mango, strawberry and apple (Babalar et al ., 2007; Kazemi et al ., 2011; Rastegar et al ., 2020) where SA was capable to cause the less increase in physiological loss in weight.…”

Section: Discussionmentioning

confidence: 99%

Impact of exogenous salicylic acid treatment on the cell wall metabolism and ripening process in postharvest tomato fruit stored at ambient temperature

Kumar

Tokas

Raghavendra

et al. 2020

Int J of Food Sci Tech

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Tomato is a climacteric fruit susceptible to rapid softening and ripening after harvest. In this study, the changes of physicochemical characters, cell wall‐degrading enzymes, cell wall compositions and ethylene production of ‘Hisar Arun’ and ‘BSS‐488’ tomato fruits were investigated under the influence of salicylic acid treatment. Salicylic acid treatment effectively delayed firmness decline and increase in PLW, TSS and lycopene content. The treated fruits maintained the integrity of cell wall composition by delay in increase in activities of cell wall‐degrading enzymes (pectin methylesterase, polygalacturonase and cellulose) and cell wall components (cellulose, hemicellulose, lignin and pectin) decline. Moreover, salicylic acid treatments significantly suppress expression level of ethylene‐producing genes (ACO1 and ACS2) and inhibited ethylene production during storage. Overall, the salicylic acid‐induced delay in the ripening process occurs via the strong inhibition of ethylene biosynthesis, lowered cell wall‐degrading enzyme activities and slowed cell wall degradation.

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“…OA is an organic acid occurring widely in various organisms, especially in plants, and plays different roles in living organisms such as controlling tissue browning, inducing systemic resistance, retarding ripening and controlling decay. Many studies have reported that pre-storage application of OA delays ripening and senescence process in tomato (Kant et al, 2013), mango (Zheng et al, 2007a), peach (Zheng et al, 2007b) and kiwi fruit (Zhang et al, 2006). Interestingly, pre-storage application of OA alleviates the chilling injury in harvested mango (Ding et al, 2007;Xue et al, 2012;Li et al, 2014), peach fruit (Jin et al, 2014), sweet persimmon , Hami melons (Wang et al, 2018) and tomato fruit (Li et al, 2016) under chilling stress, which collectively attributes to enhancing membrane integrity, increasing antioxidant capacity and energy status.…”

Section: Introductionmentioning

confidence: 99%

Microarray analysis of gene expression profile induced by pre-storage application of oxalic acid in tomato fruit under chilling stress

Li¹,

Yin²,

Zheng³

2020

Europ.J.Hortic.Sci

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To further illuminate the mechanism of oxalic acid (OA) alleviating chilling injury in tomato fruit under chilling stress, the differentially expressed genes were screened by using Affymetrix tomato GeneChip arrays after the mature-green tomato fruit were dipped in 10 mM OA solution for 10 min and then stored at 4 ± 0.5°C for 20 days. The results showed that 1,623 genes (540 up-regulated and 1,083 down-regulated genes) with more than two-fold differences in expression level were identified between OA treatment and the control. Differentially expressed genes mainly participate in signal transduction, defense, stress, primary metabolism, energy metabolism, cellwall related, transcription related, protein metabolism and carotenoid metabolism. All differentially expressed genes were annotated by Gene Ontology (GO) annotation based on biological process, molecular functions and cellular components. Based on the level of molecular function, differentially expressed genes were found to be involved in binding, catalytic activity, lyase activity and peroxidase activity, while according to biological process categorization, those genes were involved in defense response, stress response, metabolic process, oxidation-reduction process, phosphorylation and cellular process. In addition, OA treatment could obviously up-regulate 1-aminocyclopropane-1-carboxylate synthase (ACS), 1-aminocyclopropane-1-carboxylate oxidase 1 (ACO), heat shock protein (HSP) and phosphoenolpyruvate carboxylase kinase gene and succinodehydrogenase gene expression, down-regulate pathogenesis-related proteins gene, sucrose synthetase and expansin gene expression. It was suggested that OA treatment improved the chilling tolerance in postharvest tomato fruit during storage at chilling temperature, due mainly to regulate genes expression such as ethylene biosynthesis, heat shock protein, pathogenesis-related protein and energy metabolism. Keywords differentially expressed gene, energy metabolism, ethylene, heat shock protein, pathogenesis-related protein Significance of this studyWhat is already known on this subject? • Tomato fruit is susceptible to chilling injury when continuously exposed to low temperature. Oxalic acid treatment could alleviate chilling injury in many postharvest fruits such as mango, kiwifruit and Hami melon. Previous works have established that oxalic acid treatment also could reduce chilling injury in tomato fruit and maintain its quality. However, the specific mechanism is still not clear, especially in the differentially expressed genes in tomatoes caused by oxalic acid treatment. What are the new findings?• Oxalic acid treatment could reduce chilling injury and cause differential genes expression in tomato fruit during cold storage. Differentially expressed genes mainly participate in signal transduction, defence, stress, primary metabolism, energy metabolism, cell-wall related, transcription related, protein metabolism and carotenoid metabolism. Oxalic acid might attribute to regulating tomato genes expression such as ethylene b...

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

Cited by 25 publications

References 24 publications

Effect of Salicylic Acid on Physico-chemical Attributes and Shelf Life of Tomato Fruits at Refrigerated Storage

Effect of Salicylic Acid on Physico-chemical Attributes and Shelf Life of Tomato Fruits at Refrigerated Storage

Impact of exogenous salicylic acid treatment on the cell wall metabolism and ripening process in postharvest tomato fruit stored at ambient temperature

Microarray analysis of gene expression profile induced by pre-storage application of oxalic acid in tomato fruit under chilling stress

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