Abstract:
In order to determine the effects of salicylic acid (SA) on postharvest life and quality of peach fruits, four different concentrations (0.5, 1.0, 1.5 or 2.0 mmol L-1) were applied to peach fruits cv. ‘Flordaking’. Fruits harvested at commercial maturity were washed, dipped for five minutes in SA solutions and stored at 0ºC with 90% RH on the same day for a period of five weeks. Lower SA concentrations did not offer any significant effect on quality parameters of peach fruits when compared with control. However, SA at 2.0 mmol L-1 concentration significantly exhibited less weight loss, higher flesh
firmness, increased SSC, higher TA contents, higher skin luminosity and decreased a* values compared with other treatments including control. Consequently, SA at 2.0 mmol L-1 concentration also showed a significant increase in ascorbic acid and total phenolics content while, relative electrical conductivity was reduced during five weeks of storage. Thus, the present results suggest that SA at 2.0 mmol L-1 concentration could be used commercially to preserve peach fruits for up to five weeks without any spoilage.
