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

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Published

2023-05-16

Keywords:

Guava, salicylic acid, sulfosalicylic acid, chilling injury, firmness
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Issue

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

Section

Research Articles

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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

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