Salicylic acid (SA) addition influences postharvest quality of 'Jubileu' peaches (Prunus persica)

Abstract

The SA organic elicitor is an alternative to extend the useful life of fruits by inducing the defenses of the plant and decreasing fruit rot. This study aimed at evaluating not only the effects of SA applied after the harvest in the cold storage period, but also the marketing simulation of the maintenance of physicochemical characteristics of 'Jubileu' peaches. The experimental design was thoroughly randomized in a double factorial scheme. Fruits were picked at proper maturity, in agreement with the maturity index. In the laboratory, they were submitted to SA doses of 0, 2, 4 and 6 mM and, then, kept in a cold room at 1 ± 1º C, at 90± 5%,for 7, 14 and 21 days. Afterwards, a 3-day shelf life was simulated at 25±5º C. Characteristics under evaluation were fruit mass loss, firmness, color, solids/acidity and rot. Predictive points of the variables under analysis were observed because they are important to determine the interaction between time and dose. Regarding parameters of solids/acidity, the predictive point ranged from 14.88 to 3.51 SA in 11.5 days. SA application decreased mass loss in 11.1 days at2.16 mM and firmness, in 11.3 days at doses of 2.75 mM. The predictive point of rot incidence was 5.96 at3.97 mM SA in 8.48 days whereas the one of color brightness was 68.32 at 1.25 mM SA in 19.7 days. Finally, the one of hue was 87.92 at 2.81 mM SA in 15.3 days. SA was efficient to keep the general quality of 'Jubileu' peaches.

Preservation of cv. Jubileu peaches in a conventional cold storage system under a dynamic controlled atmosphere

“…The overall means indicated that CS differed from CA, while ULO obtained intermediate values between the other two systems (Table 2). Kirinus et al (2018) also observed increasing TSS/TA ratios in minimally processed 'Jubileu' peaches in cold storage.…”

“…Fruits with greater weight loss were more resistant to penetration by the texture analyzer probe, exhibiting higher pulp firmness values (Table 3). Kirinus et al (2018) reported that increased weight loss in 'Jubileu' peaches correlated with reduced firmness during cold storage. Girardi et al (2005) observed better firmness preservation in 'Chiripá' peaches under a CA of 1.5% O 2 and 5% CO 2 at 3ºC and 0ºC for 35 and 40 Fruits with greater weight loss were more resistant to penetration by the texture analyzer probe, exhibiting higher pulp firmness values (Table 3).…”

“…Girardi et al (2005) observed better firmness preservation in 'Chiripá' peaches under a CA of 1.5% O 2 and 5% CO 2 at 3ºC and 0ºC for 35 and 40 Fruits with greater weight loss were more resistant to penetration by the texture analyzer probe, exhibiting higher pulp firmness values (Table 3). Kirinus et al (2018) reported that increased weight loss in 'Jubileu' peaches correlated with reduced firmness during cold storage. Girardi et al (2005) observed better firmness preservation in 'Chiripá' peaches under a CA of 1.5% O 2 and 5% CO 2 at 3ºC and 0ºC for 35 and 40 days, respectively.…”

“…The linear increase in TSS during cold storage was diagnosed based on this regression. According to Kirinus et al (2018), there is a possibility of TSS increasing due to the rise in weight loss and, consequently, greater palatability because of this TSS concentration. This demonstrates the maintenance and even slight decline in these values under CA and ULO storage, related to the stability of the physical and chemical characteristics of peaches.…”