Effects of salicylic acid on postharvest fruit quality of “Kinnow” mandarin under cold storage

Haider, SakeenaTul-Ain; Ahmad, Saeed; Khan, Ahmad Sattar; Anjum, Muhammad Akbar; Nasir, Muhammad Adnan; Naz, Safina

doi:10.1016/j.scienta.2019.108843

Cited by 55 publications

(49 citation statements)

References 27 publications

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“…POD has an essential role in the structure components of cell walls and lignin formation. An increase in POD activity was reported for SA-treated (4 mM) mandarin fruit which was related to low FD [70]. Previous studies, e.g., [26,71,72], and this study also confirmed that either MeJA or SA treatment increased POD activity and decreased fruit decay (Figure 2; Table 1).…”

Section: Enzyme Activitysupporting

confidence: 87%

Temporal Changes and Correlations between Quality Loss Parameters, Antioxidant Properties and Enzyme Activities in Apricot Fruit Treated with Methyl Jasmonate and Salicylic Acid during Cold Storage and Shelf-Life

Ezzat¹,

Hegedűs²,

Ammar³

et al. 2020

Applied Sciences

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The apricot storability is one of the largest challenges, which the apricot industry has to face all over the world; therefore, finding options for prolonging fruit quality during cold storage (CS) and shelf-life (SL) will help to decrease postharvest losses of apricot. The aim of this apricot fruit work was to study the temporal changes and correlations of 10 quality parameters (quality losses, antioxidant properties and enzyme activities) in the postharvest treatments of methyl jasmonate (MeJA) and salicylic acid (SA) under 1 °C CS (7, 14 and 21 days) and 25 °C SL (4 and 8 days after the 21-day CS) treatments. MeJA and SA significantly decreased the quality loss of chilling injury (CI) and fruit decay (FD) at all dates for both storage conditions. MeJA- and SA-treated fruits increased total antioxidant capacity (TAC), total soluble phenolic compounds (TSPC) and carotenoids contents (TCC) at all dates of both storage treatments. In contrast, the ascorbic acid content (AAC) increased only until days 14 and 4 in the CS and SL treatments, respectively. Among enzyme activity parameters, the activities of phenylalanine ammonia-lyase (PAL), peroxidase and superoxide dismutase (SOD) were significantly increased in the MeJA and SA treatments in all dates of both storage treatments. Catalase (CAT) activity increased in the SA and control treatments, while it decreased in the MeJA treatment in both storage conditions. In both the MeJA and the SA treatments, six pair-variables (FD vs. CI, PAL vs. CAT, PAL vs. SOD, TAC vs. SOD, TAC vs. FD, and AAC vs. CI) were significant in Pearson correlation and regression analyses among the 45 parameters pairs. Principal component analyses explained 89.3% of the total variance and PC1 accounted for 55.6% of the variance and correlated with the CI, FD, TAC, TSPC, TCC, PAL and SOD, indicating strong connections among most parameters. In conclusion, MeJA and SA are practically useful and inexpensive techniques to maintain quality attributes of CI, FD, TAC, TSPC, TCC, PAL, POD and SOD in apricot fruit during both CS and SL conditions.

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Section: Enzyme Activitysupporting

confidence: 87%

Temporal Changes and Correlations between Quality Loss Parameters, Antioxidant Properties and Enzyme Activities in Apricot Fruit Treated with Methyl Jasmonate and Salicylic Acid during Cold Storage and Shelf-Life

Ezzat¹,

Hegedűs²,

Ammar³

et al. 2020

Applied Sciences

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“…The participation of SA in systemic gained resistance has also been stated by Beckers and Spoel (2006). There are many studies suggesting beneficial impacts of SA treatment of preserving fruit quality and reducing decay percentage (Ennab et al, 2020;Gonchikari et al, 2020 andHaider et al, 2020).…”

Section: Qualitative Traitsmentioning

confidence: 95%

Effect of Foliar Application of some Organic Acids and Microelements on Pea (Pisum sativum L.) Yield and Seed Quality and Different Fertilizer Levels under Salt-Affected Soil Conditions

Badr

Fayed

2020

Journal of Plant Production

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A field experiment was carried out during two successive winter seasons 2017/2018 and 2018/2019 on pea plants Master-B cv. at Sakha Horticultural Research Station Farm, Agricultural research center, Kafr El-Sheikh governorate, Egypt to study the effect of)organic acids i.e., fulvic 3 g/l, humic 1 g/l, salicylic 0.25 g/l) and microelements 1 g/l as foliar applications compared with the control (spray with tap water), under five levels of NPK i.e., 0.00, 25, 50, 75 and 100% from the recommendation doses as soil application on some growth, yield and quality of peas under salt-affected soil condition to minimize the using of mineral fertilizers and reduce the production cost, hazards of soil and human health. Twenty-five treatments were arranged in a split plot system in randomized complete block design (RCBD) with three replicates. Results showed significant differences amongst different growth attributes, yield and pods quality due to NPK fertilization and foliar application of (fulvic; humic; salicylic) acids and microelements. The highest plant height, leaves plant-1 and branches plant-1 as well as pea yield were resulted by the application of 100 % followed by 75 % of NPK compared with the other NPK rates. Likewise, foliar applications with (humic or salicylic) acids or microelements significantly increased growth, yield and quality of peas in both seasons. Accordingly, this study recommended that the superiority of NPK fertilization at 75% from recommended doses and foliar spray with microelements or salicylic acid, which resulted the best growth, yield, pods quality of pea plants under salt affected soil.

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“…e recommended optimum temperature for postharvest storage of mandarins is 5-8°C, which is above the chilling temperature zone and below the maximum limit for optimum respiration rate [11,12]. Previous research studies reported that the utilisation of some handling practices, i.e., edible coatings [13,14], wrapping [15], pectin [16], salicylic acid [17], and plant extracts or its main constituents [18,19], helps to preserve the postharvest quality of citrus fruits. Numerous previous studies also reported that high temperature preconditioning (37 to 55°C for 3 days to 3 min) helps to alleviate chilling injury at different fresh products.…”

Section: Introductionmentioning

confidence: 99%

Improving Storability of “Nanfeng” Mandarins by Treating with Postharvest Hot Water Dipping

Kahramanoğlu

Chen

et al. 2020

Journal of Food Quality

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The current research aimed at studying the possibility of improving the postharvest storability of “Nanfeng” mandarins by hot water dipping (HWD) treatment. The research was conducted in two phases. Firstly, two different temperatures (50 and 55°C) were tested for three different dipping durations (2, 3, and 4 min) on the mandarin fruits, and the best combination was defined for the prevention of weight loss and fruit decay. Next, the optimal treatment (HWD at 50°C for 3 min) was used in further studies to test the effects on the postharvest fruit quality attributes. Regular measurements were performed to determine total soluble solid (TSS) content, titratable acid (TA) content, vitamin C (VC) content, total sugar content, respiration rate, malondialdehyde (MDA) content, and activities of superoxide dismutase (SOD) enzyme, polyphenoloxidase (PPO) enzyme, and peroxidase (POD) enzyme. According to the results obtained, HWD treatment was found to prevent the loss of TSS, TA, and VC contents during the storage period. The HWD-treated fruits were also found to have a lower respiration rate and MDA content as compared with control treatment. Furthermore, HWD treatment significantly enhanced the activities of SOD, POD, and PPO which are known to enhance tolerance to lipid peroxidation and are associated with the fruit protection from injuries and pathogens. Present results also suggest that the activation of the SOD and POD enzymes is highly related to the respiratory activities of the fresh produce. This suggests that the HWD can be used to improve the storability of “Nanfeng” mandarins by maintaining the postharvest physical and biochemical quality.

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Effects of salicylic acid on postharvest fruit quality of “Kinnow” mandarin under cold storage

Cited by 55 publications

References 27 publications

Temporal Changes and Correlations between Quality Loss Parameters, Antioxidant Properties and Enzyme Activities in Apricot Fruit Treated with Methyl Jasmonate and Salicylic Acid during Cold Storage and Shelf-Life

Temporal Changes and Correlations between Quality Loss Parameters, Antioxidant Properties and Enzyme Activities in Apricot Fruit Treated with Methyl Jasmonate and Salicylic Acid during Cold Storage and Shelf-Life

Effect of Foliar Application of some Organic Acids and Microelements on Pea (Pisum sativum L.) Yield and Seed Quality and Different Fertilizer Levels under Salt-Affected Soil Conditions

Improving Storability of “Nanfeng” Mandarins by Treating with Postharvest Hot Water Dipping

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