Use of salicylic acid for alleviation of chilling injury and quality assurance of guava fruits during storage

Downloads

Published

2023-05-16

Keywords:

Guava, salicylic acid, sulfosalicylic acid, chilling injury, firmness
Dimensions Badge

Issue

Vol. 78 No. 4 (2021): Indian Journal of Horticulture

Section

Research Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Authors

  • Shruti Sethi Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi - 110012, Delhi, India

Abstract

The efficacy of salicylic acid in alleviating chilling injury and its role in maintaining the quality of guava fruit was studied. Fruits of guava cv. Allahabad Safeda were subjected to salicylic acid (SA) and 5-sulfosalicylic acid (SSA) treatments @ 1 mM and 2 mM and stored at 5°C for 12 days. Post-cold storage, fruits were transferred to supermarket conditions for a three-day shelf life simulation period. Observations were taken at 3+3 days (3 days at 5°C followed by three days at supermarket conditions) up to 12+3 days. Our results revealed that fruits treated with SSA or SA @ two mM showed significantly low weight loss, chilling injury, malondialdehyde content, and increased phenylalanine ammonia-lyase activity. The treatments also delayed the yellowing of fruit skin and respiratory peak. In addition, SSA and SA treatments helped maintain approximately 40% higher firmness than control fruits. SSA and SSA treatment also retarded the loss in total antioxidant capacity and maintained the fruit quality during storage.

How to Cite

Shruti Sethi. (2023). Use of salicylic acid for alleviation of chilling injury and quality assurance of guava fruits during storage . Indian Journal of Horticulture, 78(4), 439–444. Retrieved from https://journal.iahs.org.in/index.php/ijh/article/view/726

Downloads

Download data is not yet available.

References

Amerine MA., Pangborn, R.M. and Roessler,

E.B. 1965. Principles of sensory evaluation of

food. Academic Press, London, p 5.

Antala, D.K., Varshney, A.K., Davaraand, P, R.

and Sangani, V.P. 2015. Modified atmosphere

packaging of guava fruit. Packaging Technol. Sci.

: 557–64.

Apak, R., Guclu, K., Ozyurek, M. and Karademir,

S.E. 2004. Novel total antioxidant capacity index

for dietary polyphenols and vitamins C and E,

using their cupric ion reducing capability in the

presence of neocuproine: CUPRAC method. J.

Agric. Food Chem. 52: 7970-81.

Asghari, M. and Aghdam, M.S. 2010. Impact

of salicylic acid on post-harvest physiology of

horticultural crops. Trends Food Sci. Technol. 21:

–09.

Barman, K. and Asrey, R. 2014. Salicylic acid

pre-treatment alleviates chilling injury, preserves

bioactive compounds and enhances shelf life of

mango fruit during cold storage. J. Sci. Industrial

Res. 73: 713–18.

Cao, S.F., HU, Z.C. and Wang, H.O. 2009. Effect

of salicylic acid on the activities of antio-oxidant

enzymes and phenylalanine ammonia-lyase

in cucumber fruit in relation to chilling injury. J.

Hortic. Sci. Biotechnol. 84: 125–30.

Dokhanieh, A.Y., Aghdam, M.S., Fard, J.R. and

Hassanpour, H., 2013. Postharvest salicylic

acid treatment enhances antioxidant potential

of cornelian cherry fruit. Scientia Hortic. 154:

–36.

Faheem, U.H., Muhammad, S., Muhammad,

N.K., Imran, H.K., Syed, T.S. and Dawood. 2018.

Influence of salicylic acid and storage durations

on sensory evaluation of sweet orange cv. blood

red. Pure Appl. Biol. l7: 1197-1202.

Gonzalez-aguilar, G.A., Tiznado-hern´andez,

M.E., Zavaleta-gatica, M. and ´Mart´inez-tellez,

M.A. 2004. Methyl jasmonate treatments reduce

chilling injury and activate the defense response

of guava fruits. Biochem. Biophys. Res. Comm.

: 694–701.

Huang, R.H., Liu, J.H., Lu, Y.M. and Xia, R.X.

Effect of salicylic acid on the antioxidant

system in the pulp of ‘Cara cara’ navel orange

(Citrus sinensis L Osbeck) at different storage

temperatures. Postharvest Biol. Technol. 47:

–75.

Khan, N.U. and Vaidyanathan, C.S. 1986.

A new simple spectrophotometric assay of

phenylalanine ammonia-lyase. Current Sci. 55:

–93.

Kumar, P., Sethi, S., Sharma, R.R., Srivastav,

M. Varghese, E. 2017. Effect of chitosan coating

on postharvest life and quality of plum during

storage at low temperature. Scientia Hortic. 226:

-09

Madhav, J.V., Sethi, S., Sharma, R.R., Nagaraja,

A., Varghese, E. 2020. Influence of lipid and

polysaccharide based edible coatings on quality

of guava fruits during storage. Ind. J. Hortic. 77:

-78.

Madhav, J.V., Sethi, S., Sharma, R.R. Rudra, S.G.

Impact of salicylic acid on the physiological

and quality attributes of guava (Psidium guajava)

fruits during storage at low temperature. Ind. J.

Agric. Sci. 86: 1172-74.

Razavi, F., Hajilou, J., Dehgan, G., Nagshi,

R., Hassani, N.R.B. and Turchi, M. 2014.

Enhancement of postharvest quality of peach

fruit by salicylic acid treatment. Int. J. Biosci. 4:

-84.

Singh, S.P. and Pal, R.K. (2008). Response of

climacteric-type guava (Psidium guajava L.) to

postharvest treatment with 1-MCP. Postharvest

Biol. Technol. 47: 307–14.

Similar Articles

<< < 20 21 22 23 24 25 26 27 28 29 > >> 

You may also start an advanced similarity search for this article.

Most read articles by the same author(s)