Salicylic Acid and Putrescine to Reduce Post-Harvest Storage Problems and Maintain Quality of Murcott Mandarin Fruit

Abstract

Natural products have been used to improve citrus fruit quality and storability, which increase the fruit marketing period and exportation to distant markets. This study was conducted to evaluate the role of salicylic acid and putrescine on reducing post-harvest loss and maintaining the quality of stored Murcott mandarin. Fruit were harvested at 297–300 days from full bloom, and five 5-min dipping treatments were applied; salicylic acid (200 and 400 ppm), putrescine (50 and 100 ppm), and the control. One group of fruit was stored at 5 ± 1 °C and 90–95% relative humidity (RH), and the other group was stored at 23 ± 1 °C and 60–70% RH for 45 days. Quality attributes were recorded at harvest, 15, 30, and 45 days of storage. Weight loss and decay were significantly decreased with the application of salicylic acid and putrescine. Both materials were also effective maintaining fruit firmness, total soluble solids (TSS), acidity, TSS: acid ratio, and ascorbic acid during storage. Salicylic acid, especially at 400 ppm was more effective to reduce weight loss and decay, and to maintain fruit quality in comparison to putrescine treatments. It could be concluded that salicylic acid and putrescine are effectively delaying post-harvest deterioration rate and extending the storage period of Murcott mandarin fruit with acceptable quality.

Effect of Foliar Application of some Organic Acids and Microelements on Pea (Pisum sativum L.) Yield and Seed Quality and Different Fertilizer Levels under Salt-Affected Soil Conditions

“…The participation of SA in systemic gained resistance has also been stated by Beckers and Spoel (2006). There are many studies suggesting beneficial impacts of SA treatment of preserving fruit quality and reducing decay percentage (Ennab et al, 2020;Gonchikari et al, 2020 andHaider et al, 2020).…”

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

“…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 .…”

Effect of some natural oils on storage and quality of Balady mandarin fruits

“…Recently, researchers have shown an interest in the application of nontoxic alternatives or supplements to synthetic fungicides. Plant extracts, including essential oils, have been investigated as alternative measures against pathological breakdown (Klieber et al, 2002;Ahmed et al, 2007;Badawy-Ibtesam et al, 2011;Zaghloul et al, 2011 andBarakat et al, 2015 Coating fruit has been associated with protect perishables from deterioration by reducing transpiration and respiration, improving textural quality, retaing colour and volatile flavour compounds and reducing microbial growth (Mahmoud-Thanaa et al2017, Bakhtiarizade and souril, 2019, Taslima et al 2020and Ennab et al 2020 Thus, the main goal of this study was to investigate the effect of -dipping balady mandarin fruits with camphor oil, linen oil either as single treatment or combined with Imazalil as a chemical fungicide on postharvest fruits quality attributes during cold storage for 4 monthes.…”