Synergistic effect of heat treatment and salicylic acid on alleviating internal browning in cold-stored peach fruit

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

“…Similarly, internal browning in peaches was reduced more, if the produce was heat treated at 38 °C for 12 h before being treated with SA at 1000 µmol l -1 for 5 min and stored at 0 °C [94]. On the other hand, combination of SA and heat treatment (45 °C) had no significant effect on visual and textural quality of strawberries stored at 2 °C [38], but vitamin C content was increased in the combined treatment.…”

“…in kiwi [33], loquat [16], mango [43], peaches [94] treated with jasmonates and salicylates is due to reduced activity of lipoxygenase (LOX), an enzyme responsible for generation of superoxide free radicals, which if not scavenged by an antioxidant system could lead to peroxidation of lipids, i.e. affecting unsaturated/saturated fatty acid composition [16].…”

“…in peaches dipped in SA at 1000 µmol l -1 for 5 min, stored at 0 °C [94], in Qingnai plums treated with SA at 1500 µmol l -1 for 10 min, stored at 1 °C plus shelf-life at 20 °C [24], and tomatoes treated with MeJA at 50 µmol l -1 for 12 h [95] or with MeSA at 50 µmol l -1 for 12 h [14] stored at 2 °C.…”

Hot water incorporated with salicylic acid dips maintaining physicochemical quality of ‘Holland' papaya fruit stored at room temperature

“…The results in this work agree with the report of Supapvanich (2015) which ascorbic acid and antioxidant activity content of rambutan fruit were induced by lukewarm water incorporated with 1.0 mM SA treatment. Moreover, the combination of heat and SA treatment induced antioxidants in peach fruit (Cao et al, 2010) and increased ascorbic acid content in strawberry fruit (Coltro et al, 2014).…”

Salicylic Acid Immersion Maintains Physiochemical Quality and Enhances Bioactive Compounds in ‘Kimju’ Guava Fruit During Cold Storage

“…Mika et al (2010) suggested that SA treatment enhances plasma membrane -bound G-PODs in plant resulting to increase plant tolerance against oxidative stress. Many previous works reported the enhancement of POD activity by exgeous SA application in many kinds of fruit such as navel orange (Huang et al, 2008), peach (Cao et a., 2010), kiwifruit (Kazemi et al, 2011), sweet cherry (Giménez et al, 2016), wax apple , longan (Suiubon et al, 2017). Unlike, many previous works reported that SA induces CAT activity in many fruits such as wax apple , pomegranate (Dokhanieh et al, 2016), cucumber (Zhang et al, 2015) and sugar apple (Mo et al, 2008); however, this evidence showed that SA did not induce CAT activity in 'Kimju' guava.…”