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American Journal of Plant Physiology
  Year: 2011 | Volume: 6 | Issue: 2 | Page No.: 113-119
DOI: 10.3923/ajpp.2011.113.119
 
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Effect of Salicylic Acid Treatments on Quality Characteristics of Apple Fruits During Storage

M. Kazemi, M. Aran and S. Zamani

Abstract:
Apple texture can deteriorate during cold storage, resulting in softness and mealiness. The purpose of this work was to estimate shelf-life and to study the behavior of ‘Jonagold’ apples kept at 5°C in a normal atmosphere. The experiment was started in season 2010-2011 and Fruit Weight Losses, Fruit Firmness, Total soluble solids, Titratable acidity, Peroxidase activity, ascorbic acid content (Vitamin C) and Superoxide dismutase activity were measured at 15, 30 and 60th days of postharvest life. In this research, fruits were immersed in salicylic acid solution (0, 1.5, 3 mM) for 5 min, stored at 5°C up to 60 days. The results showed that fruit weight loss significantly decreased in all SA concentrations in comparison to control. Also, the results showed that fruits treated in SA solution for 5minutes had higher firmness, TA, Peroxidase activity, Superoxide dismutase activity and lower TSS than fruits that treated in control. Furthermore, significant changes were observed in browning index and relative electrical conductivity during storage in all treatments. The results showed that SA application was influenced on vitamin C value in comparison to control. In general, this experiment showed that post-harvest SA treatment prevented fruit softening and decreased weight losses. This treatment can be easily used to improve of apple fruits during.
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How to cite this article:

M. Kazemi, M. Aran and S. Zamani, 2011. Effect of Salicylic Acid Treatments on Quality Characteristics of Apple Fruits During Storage. American Journal of Plant Physiology, 6: 113-119.

DOI: 10.3923/ajpp.2011.113.119

URL: https://scialert.net/abstract/?doi=ajpp.2011.113.119

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