Pre- and post-harvest salicylic acid treatments alleviate internal browning and maintain quality of winter pineapple fruit

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

“…On the other hand, no significant effect on phenolics content was observed in MeJA treated guava [92] and SA treated pineapple [126]. Even though majority of studies reported an increase in phenolics content in response to jasmonates and salicylates, the possibility of negative results or lack of effect being not reported cannot be excluded.…”

“…AsA content was increased in cornelian cherry fruit dipped in SA at 1000 and 2000 µmol l -1 for 5 min, stored at 4 °C [125] and pineapple treated with SA at 5000 µmol l -1 for 15 min stored at 10 °C [126]. Similarly, in oranges dipped in SA at 2000 µmol l -1 for 30 min, stored at 6 and 20 °C the content of AsA was increased, while the content of dehydroascorbic acid (DHA) was lower [20], thus, the AsA/DHA ratio was significantly increased in SA treated fruit; the content of DHA is often used as an indication of oxidative stress [93].…”

Amadurecimento e qualidade de ameixas 'Laetitia' tratadas com ácido salicílico e 1-metilciclopropeno

“…Para a incidência de degenerescência da polpa, não houve diferença entre os frutos controle e aqueles com aplicação apenas de AS (Figura 3). O AS alivia ou reduz injúrias por frio, em romã (Sayyari et al, 2009), e reduz significativamente o índice de escurecimento de polpa, em abacaxi (Lu et al, 2011), pêssego (Wang et al, 2006), lichia (Kumar et al, 2011), ameixa (Luo et al, 2011) e maçã (Kazemi et al, 2011). O resultado encontrado neste trabalho pode ser consequência da exposição dos frutos ao AS por tempo insuficiente, uma vez que houve redução da degenerescência da polpa dos frutos tratados com 1mM e 5mM de AS, não diferindo do tratamento 5mM + 1-MCP, porém sem diferença significativa para os frutos do controle.…”

Pre-storage Application of Antioxidant Alleviates Chilling Injury and Maintains Quality of Valencia Orange Fruits Stored at Low Temperature

“…significantly slowed the increase of fruit contents of SSC and SSC/TA ratio in comparison to untreated fruits during cold storage. Similarly, antioxidant applications of SA and AsA maintained fruit content of AsA as compared to untreated fruits during storage period in lemons (Abd El-khalek, 2012 andElAbbasy et al, 2013), oranges (Huang et al, 2008) mangoes (Lo'ay, 2010and Samaan et al, 2011, kiwifruits (Aghdam et al, 2011), pineapple (Lu et al, 2011) and pomegranates (Sayyari et al, 2009). Meanwhile, AsA content could be negatively related to chilling injury symptoms (Paull & Chen, 2003).…”

“…Postharvest soaking in AsA controlled the chilling injury symptoms in mango fruits (Lo'ay, 2010 andSamaan et al, 2011) and 'Eureka' lemon fruits (Abd El-khalek, 2012 andEl-Abbasy et al, 2013) during cold storage. In addition, immersing pineapple fruits in 5 mM SA reduced the internal browning incidence (Lu et al, 2011). Moreover, postharvest application with SA at 2mM concentration was highly effective in reducing chilling injury incidence and decay of cold stored pomegranate fruits at 2°C for three months (Sayyari et al, 2009 andSayyari et al, 2011).…”