Postharvest Treatments with Methyl Jasmonate and Salicylic Acid for Maintaining Physico-Chemical Characteristics and Sensory Quality Properties of Apricot Fruit during Cold Storage and Shelf-Life

Ezzat, Ahmed; Ammar, A. K.; Szabó, Zoltán; Nyéki, J.; Holb, I. J.

doi:10.1515/pjfns-2016-0013

Cited by 48 publications

(42 citation statements)

References 20 publications

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“…During cold storage, applications of T 8 and T 9 were more effective in reducing this character in both seasons. Our results are in agreement with those of Babalar et al (2007) on strawberry and Ezzat et al (2017) on apricot, they concluded that, polyamines applications were effective delaying maturity and fruits ripening.…”

Section: E Ssc/acid Ratiosupporting

confidence: 92%

Effect of Foliar Application of Putrescine and Salicylic Acid on Yield, Fruit Quality and Storability of "Flame Seedless" Grape (Vitis vinifera L.)

Bassiony

El-Aziz²,

Fahmy³

2018

Journal of Plant Production

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This work was conducted during 2016 and 2017 seasons in a private vineyard situated at Markaz-Badr El-Beheira Governorate, Egypt. This study aimed to evaluating the potential effects of foliar applications of Putrescine (Pu) at 0.0, 1.0 and 2.0 mM, Salicylic acid (SA) at 0.0, 2.0 and 4.0 mM and the combination among them on yield, fruit quality and storability of Flame seedless grapevine. The vines sprayed with these treatments two timeswhen berry reached about 4-6mm in diameter (pea stage) and again at veraison stage. The obtained results revealed that the combination treatment contained Pu at 2.0 + SA at 4.0mM improved total yield and clusters quality in terms of weight, length and widthas well as berry length, berry diameter, weight, firmness and volume of 100 berries. Moreover, itwas the most effective treatment maintaining the quality characters during cold storageat, 0-2°C and 90-95% RH showing the lowest cluster weight loss, berry shatter, rachis browning, and berry decay as well as Pectin methylesterase activity. Also, itgave the highest berry firmness and removal forcewith maintaining SSC%, acidity, SSC/acid ratio and berries anthocyanin content till 60 days of cold storage, however all combination treatments increased significantly the marketable clusters percent and extended cluster shelf life over control.

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Section: E Ssc/acid Ratiosupporting

confidence: 92%

Effect of Foliar Application of Putrescine and Salicylic Acid on Yield, Fruit Quality and Storability of "Flame Seedless" Grape (Vitis vinifera L.)

Bassiony

El-Aziz²,

Fahmy³

2018

Journal of Plant Production

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“…Chemical or physical disinfection of fruits encounters lack of consumer acceptance, low efficiency, and high‐associated cost (Lacombe et al., 2015; Pinela & Ferreira, 2017). Therefore, development of effective removal of microbial contamination from the fresh products is vitally important (Ezzat et al., 2017; Fridman et al., 2007). Heat sterilization, as a conventional method to disable or destroy pathogens, is not suitable for many fruits and vegetables, and causes unwanted side effects on the taste and nutritional value of the product (Afshari & Hosseini, 2013; Hou et al., 2019; Pinela & Ferreira, 2017).…”

Section: Introductionmentioning

confidence: 99%

Decontamination of whole strawberry via dielectric barrier discharge cold plasma and effects on quality attributes

Ahmadnia

Sadeghi

Abbaszadeh

et al. 2020

J Food Process Preserv

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Effect of dielectric barrier discharge (DBD) cold plasma on decontamination of strawberry and its quality characteristics was considered. Weight loss, color change, and firmness of the samples were investigated under low‐temperature storage condition. Plasma levels of 7% and 14% duty cycle were examined at exposure times of 5, 10, and 20 min. Destruction of microorganisms on treated samples surface was clearly observed by scanning electron microscopy images. Treatment duration of 20 min reduced total aerobic mesophilic bacteria and yeasts/molds 1.46 and 2.75 log CFU/g, respectively. Texture and color of the treated samples showed no significant difference compared to the control and their quality attributes indicated their superiority over the untreated one. The treated samples with 14% duty cycle DBD plasma for 20 min were even marketable at the end of the storage period. The cold plasma generated by DBD could, therefore, be utilized to prolong fruits shelf life. Practical applications Cold plasma cleaning is a novel dry and nonthermal technology without the use of chemicals. The present study would be practically advantageous as it explains decontamination of strawberry as a part of many people's diet all over the world via dielectric barrier discharge (DBD) plasma. The plasma‐treated samples for 20 min were marketable after 12 days of storage. Hence, the nonthermal DBD plasma treatment is an effective way to prolong the shelf life of strawberry.

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“…Salicylic acid (SA), chemically known as two hydroxy benzoic acid is one of a diverse group of phenolic compounds. Studies have demonstrated that SA acts as a signaling molecule; regulates respiration, senescence‐associated gene expression, and enzymatic activities; controls diseases and extend the storage life of fruits 6–9 . SA also exhibits antagonistic effects on both ethylene biosynthesis and ethylene action 10 .…”

Section: Introductionmentioning

confidence: 99%

Browning and quality management of pear fruit by salicylic acid treatment during low temperature storage

et al. 2020

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BACKGROUND‘Patharnakh’ pear, a dominant cultivar in the Punjab province of India, has a shorter storage life as it matures during the hot and humid weather. Studies have reported that postharvest chemical treatments have a major role in improving the storage life of the fruit. In this study, the efficacy of different concentrations (1, 2, and 3 mmol L−1) of salicylic acid (SA), a well‐known signaling molecule, was explored to overcome browning and maintain the postharvest quality of the Patharnakh pear during cold storage.RESULTSSA treated pears were better than the untreated fruits in all of the studied parameters. SA application alleviated the rate of weight loss and respiration, and lowered the decay percentage. The efficacy of SA in the reduction of polyphenol oxidase (PPO) activity, which correlates negatively with the total phenolic content, was quite noticeable. The SA treated fruits exhibited a slower oxidation of the total phenol content by inhibiting the action of PPO and retaining the total phenolic content, leading to lower incidence of browning. SA effectively maintained the ascorbic acid content and superoxide dismutase activity. Total soluble solids, titratable acidity, ascorbic acid, and pH of the pears were highest with the SA treatment.CONCLUSIONThe 2 mmol L−1 SA treatment exhibited the best result of reducing fruit decay and tissue browning, and maintaining the postharvest quality parameters of pear up to 60 days of cold storage. © 2020 Society of Chemical Industry

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Postharvest Treatments with Methyl Jasmonate and Salicylic Acid for Maintaining Physico-Chemical Characteristics and Sensory Quality Properties of Apricot Fruit during Cold Storage and Shelf-Life

Cited by 48 publications

References 20 publications

Effect of Foliar Application of Putrescine and Salicylic Acid on Yield, Fruit Quality and Storability of "Flame Seedless" Grape (Vitis vinifera L.)

Effect of Foliar Application of Putrescine and Salicylic Acid on Yield, Fruit Quality and Storability of "Flame Seedless" Grape (Vitis vinifera L.)

Decontamination of whole strawberry via dielectric barrier discharge cold plasma and effects on quality attributes

Browning and quality management of pear fruit by salicylic acid treatment during low temperature storage

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