Methyl Salicylate Affects the Quality of Hayward Kiwifruits during Storage at Low Temperature

Abstract

Hayward kiwifruit were treated with methyl salicylate (MeSA) at different concentrations (0, 8, 16, 24, 32 µL.L -1 ), then stored at 0.5 ºC and 90% RH for 5 months to investigate postharvest quality and ripening behavior. MeSA treatments, especially at 32 µL.L -1 concentrations, were highly effective in reducing ethylene production, fungal decay, APX and CAT activity, weight loss and total soluble solids (TSS) in Hayward kiwifruit, as well as ascorbic acid (AA) and flesh firmness loss compared with that observed in control fruit. Hayward kiwifruit treated with 24 µL.L 1 MeSA was lowest pH. Titrable acidity (TA) of the Hayward kiwifruit was not significantly affected by the use of MeSA treatments.

Extending Postharvest Longevity and Improving Quality of Strawberry (Fragaria Ananasa Duch Cv. ‘Gaviota’) Fruit by Postharvest Salicylic Acid Treatment

“…Our results are in agreement with Soleimani Aghdam et al (2011) who found that MeSA treatment significantly affected pH and pH of kiwifruit fruit juice increased after 3 months of storage but then decreased to end of storage. The fluctuations of pH might be due to the variations in TA or temperature of storage and the decline of acidity is attributed due to increased activity of citric acid content may be due to their conversion into sugars and further utilization in metabolic process during storage (Rathore et al, 2007).…”

“…The application of SA can increase vitamin C content and then decrease antioxidant in strawberry fruit (Jing-Hua et al, 2008). Soleimani Aghdam et al (2011) found that MeSA treatment maintained significantly ascorbic acid content of the kiwifruit during storage and there was a positive correlation between MeSA concentration and fruit ascorbic acid content that are in agreement with our results. Hung et al (2007) suggested that high ascorbate (AA) contents in the pulp of pretreated fruit with SA may result from an acceleration of biosynthetic pathways or a decrease in catabolism through an accumulation of dehydroascorbate (DHAA).…”

“…Catalase eliminates H 2 O 2 by breaking it down directly to form water and oxygen. In consistent of our results, Soleimani Aghdam et al (2011) stated that the lowest CAT activity observed when 32 µlL -1 MeSA applied at all determination times, while the highest CAT activity was related to control fruits. SA interaction with CAT leads to high levels of H 2 O 2 accumulation in cells, which induces fruit resistance against pathogens via activating protective enzymes and pathogenesis related (PR) proteins (Klessig and Malamy, 1994;Malamy and Klessig, 1992).…”

“…Duan et al (2007) stated that SA treatment of grapes decreased fungal infections which showed significant differences with control. Soleimani Aghdam et al (2011) showed that kiwifruit fungal decay was significantly affected by MeSA vapor in the end of shelf life period compared with control fruits. Application of SA in a concentration dependent manner from 1 to 2mmolL -1 effectively reduced fungal decay in 'Selva' strawberry fruit (Babalar et al, 2007).…”

“…Besides, our results are in agreement with Garcia et al (1995) who found similar results in strawberry fruits cv. 'Tudla ' and Soleimani Aghdam et al (2011) who stated that weight loss of the kiwifruit was significantly decreased when they were treated by methyl salicylate (MeSA). Weight loss in fruit decreased with increasing of MeSA concentration.…”