Effect of Exogenous Salicylic Acid on Post Harvest Physiology of Peaches

Han, Tae-Ho; Wang, Y.; Li, L.; Ge, X.

doi:10.17660/actahortic.2003.628.74

Cited by 26 publications

(19 citation statements)

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“…The reduction in reducing, nonreducing and total sugars at 30 and 40 days of storage may be attributed to the catabolism of sugars by respiration [17]. The delayed reduction in sugar content in salicylic acid-treated fruits could be ascribed to inhibition of the respiration rate by the action of salicylic acid, as reported by Rong et al [18] and Han et al [5] in mango and peaches, respectively. Increased sugar levels at 40 to 60 days of storage points towards hydrolysis of starch in fruits.…”

Section: Treatmentmentioning

confidence: 57%

“…This suggests that the fruits which received the treatment with salicylic acid or salicylic acid in combination with calcium might have had a reduced rate of degradative physiological processes, which resulted in the least loss in fruit weight. Earlier, Rajkumar et al and Horvitz et al reported that the preharvest application of GA 3 and salicylic acid slowed down the process of ripening in papaya and peaches, respectively, by retarding the preclimacteric respiration rate, and subsequently ethylene production [4,5].…”

Section: Treatmentmentioning

confidence: 99%

“…The most effective orchard treatment for increasing fruit Ca and B concentration is foliar application of these elements [2,3]. There are a few bio-regulators such as gibberellic acid (GA 3 ) [4] and salicylic acid [5], which are thought to affect the shelf life of fruits. Application of GA 3 has been observed to improve fruit quality during storage [6], and retard ripening [7] and spoilage of fruits [4].…”

Section: Introductionmentioning

confidence: 99%

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Interaction between different pre- and postharvest treatments on shelf life extension of ‘Oregon Spur’ apple

Krishna¹,

Das

Attri

et al. 2011

Fruits

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-Introduction. Fruit quality characteristics are governed by preharvest factors, mainly climate, nutrition and plant bio-regulators, of which the latter two can easily be manipulated in the grower's interest. Likewise, the postharvest treatments with the best performance can maintain quality during storage and distribution. Therefore, it is important to embrace a holistic approach to combine the pre-and postharvest practices in view of attaining maximum quality and satisfaction at the consumer level. Materials and methods. Various combinations of mineral nutrients (calcium and boron) and bio-regulators (salicylic acid and gibberellic acid) were applied at the pre-and postharvest stages of apple fruits to study their influence on postharvest behavior of these fruits during 60 days of storage under ambient conditions. Results and discussions. Among the different treatments tried, fruits treated with either salicylic acid or calcium showed significant improvement with regards to improved physico-chemical characteristics and reduced fruit infection percentage. Integration of pre-and postharvest application of chemicals was verified as the most effective choice for the improvement of shelf life of apple fruits amongst the treatment combinations applied either at the pre-or postharvest stage. The application of salicylic acid in combination with calcium or boron renders an alternative to the use of fungicides to control decay during apple fruit storage. Résumé -Introduction. Les caractéristiques de qualité des fruits sont régies par certains facteurs intervenant avant leur récolte, principalement le climat, la nutrition et les bio-régulateurs des plantes ; ces deux derniers éléments peuvent facilement être manipulés pour aider le producteur. De même, certaines combinaisons de traitements après récolte sont aptes à maintenir la qualité des fruits pendant le stockage et la distribution. Il en résulte qu'il serait important d'adopter une approche globale permettant de combiner les pratiques avant ou après récolte en vue d'obtenir une qualité maximale et la satisfaction du consommateur. Matériel et méthodes. Diverses combinaisons d'éléments minéraux (calcium et bore) et de bio-régulateurs (acide salicylique et acide gibbérellique) ont été appliquées à des lots de pommes avant et après récolte pour étudier leur influence sur le comportement après récolte de ces fruits au cours d'un stockage de 60 jours dans des conditions ambiantes. Résultats et discussion. Parmi les diffé-rents traitements essayés, les fruits traités soit avec de l'acide salicylique soit avec du calcium ont montré une amélioration significative de leurs caractéristiques physico-chimiques et leur taux d'infection a été réduit. Parmi tous les traitements testés, les combinaisons de produits chimiques appliquées avant et après récolte se sont avérées être les plus appropriées à une amélioration de la durée de conservation des pommes. L'application de l'acide salicylique en combinaison avec du calcium ou du bore permettrait de pallier l'utilisation d...

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Section: Treatmentmentioning

confidence: 57%

Section: Treatmentmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Interaction between different pre- and postharvest treatments on shelf life extension of ‘Oregon Spur’ apple

Krishna¹,

Das

Attri

et al. 2011

Fruits

View full text Add to dashboard Cite

show abstract

“…Salicylic acid is considered a plant hormone that prevents ethylene biosynthesis, delays the senescence by inhibiting the conversion of ACC to ethylene and suppressing ACC oxides' activity, thereby, it causes the retard of fruit ripening. In addition, is contributory in local and systemic resistance to pathogens (Leslie and Romani, 1988), (Yan et al, 1998); (Han et al, 2003) and (Ozeker, 2005).…”

Section: Discussionmentioning

confidence: 99%

Effect of some Pre- and Postharvest Treatments on the Ability of “Balady” Orange Fruits to Storage

2017

AJAS

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Abstract:The experiment was conducted during two successive seasons (2015 and 2016) on Balady orange trees (Citrus sinensis) which divided in two groups. The first group was sprayed with potassium sulphate (48%) in the orchard at three times sequential (March, June and August) and the second group was sprayed with water (control). Orange fruits of both treatments were collected in maturity stage and dipped in salicylic acid (SA) at 4mM/l in laboratory. The purpose of this investigation is studying the effect of SA and K on orange fruits quality during storage at room temperature (13+2 C°). Some physical and chemical properties of fruits were estimated every 10 days till 50 days (the end of storage) such as weight loss %, juice content%, acidity%, total soluble solids% (TSS), TSS/ acid ratio and ascorbic acid during both seasons. The results illustrated that, SA had a positive effect on fruit quality of the fruits treated with SA single or combined with potassium sulphate.

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“…At present, PA has been widely used as a new method in medical, drinking water and food processing industry, which suggests that PA is useful in the preservation of fresh-cut vegetables including tomato, lettuce, carrots, and cauliflower [11][12][13][14]. Another study also indicated 2 Journal of Food Quality that PA treatment was effective in maintaining quality and decreasing the rate of postharvest decay in sweet melon [15].…”

Section: Introductionmentioning

confidence: 99%

Effect of Ultrasonic Treatment Combined with Peracetic Acid Treatment Reduces Decay and Maintains Quality in Loquat Fruit

Chen

Shao

et al. 2018

Journal of Food Quality

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The effects of ultrasonic treatment (UT, 400 watts for 6 min) combined with peracetic acid (PA, 0.4% (W/W)) treatment on fruit decay, browning, and quality and physiological changes in loquat fruit stored at 20 ∘ C were investigated. The results showed that treatment with UT or PA alone significantly reduced both decay and browning index in loquat fruit compared with the control. The combined treatment was more effective in decreasing decay and browning index and maintaining higher quality parameters than UT or PA treatment alone. Loquat fruits treated with the combined treatment maintained higher activities of polyphenol oxidase (PPO) and peroxidase (POD) than those treated with other treatments. In addition, UT combined with PA treatment significantly reduced the increase of firmness and increased fruit extractable juice, total soluble solid (TSS), and ascorbic acid content in loquat fruit. Moreover, the contents of total phenolics and total flavonoids were enhanced by the combination of UT and PA treatment. The combination of UT and PA treatment could be a useful method to reduce decay and browning in loquat fruit stored at room temperature, which has potential for application in the loquat industry.

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Effect of Exogenous Salicylic Acid on Post Harvest Physiology of Peaches

Cited by 26 publications

References 0 publications

Interaction between different pre- and postharvest treatments on shelf life extension of ‘Oregon Spur’ apple

Interaction between different pre- and postharvest treatments on shelf life extension of ‘Oregon Spur’ apple

Effect of some Pre- and Postharvest Treatments on the Ability of “Balady” Orange Fruits to Storage

Effect of Ultrasonic Treatment Combined with Peracetic Acid Treatment Reduces Decay and Maintains Quality in Loquat Fruit

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