Influence of Pre-Harvest Salicylic and Some Amino Acids Treatments on Quality Attributes of Pear Fruits Cv. Le-Conte During Cold Storage and Shelf Life

Abstract

This study aimed to determine the relationship between preharvest treatments by salicylic acid, Larginine and L-tryptophan with fruit quality of pear cv. Le-Conte during cold storage at 0 • C and 90-95% RH for 12 weeks followed by shelf life at 22 • C nols content and antioxidant capacity values of Le-Conte pear fruits. Preharvest treatments by salicylic acid, L-arginine and L-tryptophan positively influenced postharvest fruit quality, salicylic acid at 200 ppm effectively maintained fruit quality during cold storage and shelf life.