Apple texture can deteriorate during cold storage, resulting in softness and mealiness. The experiment was started in season 2010-2011. In order to study the effectiveness of salicylic acid, calcium nitrate and essential oils treatments on postharvest quality and storage behavior of Granny Smith cultivar of apple. Fruit weight losses, fruit firmness, total soluble solids, pH; titratable acidity, total soluble solids/titratable acidity ratio and ethylene production were measured at 20, 80 and 140th days of postharvest life. Apples were dipped in concentrations, 2.5 mM salicylic acid (1%) of calcium nitrate and mentha essential oils solutions (150 ppm) 10 min and stored 0-2°C in a cold store for 20 weeks period. One percent Calcium nitrate and 2.5 mM salicylic acid did affect quality parameters of the fruit compared to control treatment (p = 0.05). Mentha essential oils solutions (150 ppm) did not affect quality parameters of the fruit compared to control treatment (p = 0.05). Results indicated the potential improvement of shelf life of apple by salicylic acid and calcium nitrate pre-treatment of the fruit, did further improve product quality.
E. Shirzadeh and M. Kazemi, 2012. Effect of Salicylic Acid and Essential Oils Treatments on Quality Characteristics of Apple (Malus domestica Var. Granny Smith) Fruits During Storage. Asian Journal of Biochemistry, 7: 165-170.