Effect of oxalic acid application on Samar Bahisht Chaunsa mango during ripening and postharvest

Nitric Oxide, Oxalic Acid and Hydrogen Peroxide Treatments to Reduce Decay and Maintain Postharvest Quality of Valencia Orange Fruits During Cold Storage

“…Our results are in accordance the findings of Zheng et al (2007b, c), Zaharah & Singh (2011a, b) and Razzaq et al (2015) on mangoes, Sayyari et al (2010) on pomegranates and Li et al (2014) on papaya fruits. They claimed that, postharvest application of NO and OA reduced fruit content of SSC and SSC/TA ratio as well as increased TA and AsA as compared to untreated fruits during cold storage.…”

“…Pre-storage application of OA can suppress postharvest disorders and prolong the storage life of mangoes because of delaying the ripening process (Zheng et al, 2007b, c andZheng et al, 2012). Moreover, postharvest treatment of OA decreased loss of fruit firmness and reduced the activity of exo-PG enzyme beside enhanced the activities of antioxidative enzymes (superoxide dismutase, catalase and peroxidase) (Razzaq et al, 2015). Furthermore, who added that, SSC and SSC/TA ratio were lowered, while, TA and ascorbic acid contents were higher in treated fruits as compared to untreated fruits.…”

Oxalic acid preharvest treatment increases antioxidant systems and improves plum quality at harvest and during postharvest storage

“…(A) show that postharvest softening was delayed by 20 days in both plum cultivars by preharvest OA treatment. The effects of OA on delaying plum softening process, either during on‐tree ripening or during storage, could be attributed to a reduction in the activity of cell wall hydrolytic enzymes, as has been reported for exo‐polygalacturonase (exo‐PG) and pectin methylesterase in OA postharvest‐treated mango and plum fruits, respectively . In addition, the formation of oxalate–pectin as a result of OA treatment, leading to reinforcing wall structure of mesocarp cells and slowing down the softening process, could not be discharged, as has been reported in mango after postharvest OA treatments …”

“…There is no available information regarding the effect of preharvest OA treatment on fruit ethylene production, although some evidence exists regarding postharvest treatments. For instance, in ‘Damili’ plums, postharvest dipping treatment with 5 mmol L –1 OA delayed and decreased ethylene production rate with respect to control fruits as well as in banana, mango and peach . Nevertheless, the mechanism involved in this effect remains unclear, although the reduction in ethylene production in OA‐treated fruit may be ascribed to inhibition of 1‐aminocyclopropane‐1‐carboxylate synthase activity, as proposed in OA postharvest‐treated jujube fruit …”

“…Accordingly, postharvest OA treatment promoted accumulation of total phenolics in muskmelon, mango, pomegranate and sweet cherry fruit during storage, leading to fruit with higher antioxidant capacity. Moreover, the application of OA treatment to peach trees 15 days before harvest increased bioactive compounds, such as total phenolics and flavonoids, and antioxidant potential in peach fruit at harvest and during cold storage .…”