Enhanced preservation effects of sugar apple fruits by salicylic acid treatment during post‐harvest storage

Abstract

BACKGROUND: Salicylic acid (SA) is recognised as an endogenous signal, mediating in plant defense and against pathogens. It has been reported that SA treatment can reduce decay and extend storage life of various fruit, such as bananas, peaches and apples.

Using jasmonates and salicylates to reduce losses within the fruit supply chain

“…The findings of Ding and Wang [29] confirmed that SA has the ability to reduce ethylene production [32] and delay ripening. A similar observation has been reported in kiwi dipped in ASA at 1000 µmol l -1 for 5 min [33,34], in strawberries, treated with SA at 1000-4000 µmol l -1 [35], in custard apples dipped in SA at 400, 800 and 1200 µmol l -1 for 15 min [25]. It has been reported [29,33] that treatment with ASA suppresses the activity of ACC (aminocyclopropanecarboxylate) oxidase and ACC synthase, reducing conversion of ACC to ethylene.…”

“…Reduced respiration rate was also observed in pomegranates dipped in acetyl salicylic acid (ASA -a close analogue of salicylic acid) at 100, 500 and 1000 µmol l -1 for 10 min, stored at 2 °C [13]. The positive effects were associated with either reduced chilling injury in MeJA treated loquat [16], SA treated plums [24] and pomegranates [13] or delayed ripening observed in SA treated banana [23] and custard apples [25].…”

“…Texture maintenance was improved in cherries dipped in SA and ASA at 1000 µmol l -1 for 10 min stored at 2 °C [42], in custard apples dipped in SA at 400, 800 and 1200 µmol l -1 for 15 min stored at 15 °C [25], and bell peppers dipped in SA at 1000-4000 µmol l -1 for 15 min stored at 10 or 25 °C [39], which was associated with delayed ripening. Loss of firmness was also reduced in papaya treated with MeJA at 10 and 100 µmol l -1 and stored at 10 °C [27], and pomegranates treated with ASA at 100, 500 and 1000 µmol l -1 for 10 min [13] or with MeJA or MeSA at 10 and 100 µmol l -1 for 16 h [12] stored at 2 °C, due to reduced chilling injury.…”

“…A number of studies have found reduced respiration rate in produce treated with jasmonates and salicylates, e.g. in loquat treated with MeJA at 10 µmol l -1 for 24 h, stored at 1 °C [17], in strawberries treated with MeJA at 100 µmol l -1 , stored at 7.5 °C [22], in banana dipped in SA at 500 and 1000 µmol l -1 for 6 h [23], Qingnai plums dipped in SA at 1500 µmol l -1 for 10 min, stored at 1 °C [24], in custard apples dipped in SA at 400, 800 and 1200 µmol l -1 for 15 min, stored at 15 °C [25]. Reduced respiration rate was also observed in pomegranates dipped in acetyl salicylic acid (ASA -a close analogue of salicylic acid) at 100, 500 and 1000 µmol l -1 for 10 min, stored at 2 °C [13].…”

“…The positive effects of jasmonates and salicylates on fruit firmness were associated with delayed ripening and senescence [12,13,23,25,27,33] and reduced oxidative stress [25,51,56], where chilling injury was reduced and fruit texture was better maintained, as indicated by reduced solute leakage (less membrane damage), e.g. in peaches treated with MeJA at 1 µmol l -1 for 24 h stored at 0 °C [56], in pomegranates treated with MeJA and MeSA at 10 and 100 µmol l -1 for 16 h stored at 2 °C plus shelf-life at 20 °C [12], Qingnai plums dipped in SA at 1500 µmol l -1 for 10 min stored at 1 °C [24].…”