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2013•Archives of Phytopathology and Plant ProtectionRequires access

Effect of postharvest salicylic acid treatment on fungal decay and some postharvest quality factors of kiwi fruit

Hamideh Fatemi, Samane Mohammadi, Mohammad Hossein Aminifard

Open publisher page 39 citations

Abstract

The effect of salicylic acid (SA) treatment at different concentrations on fungal decay and some quality factors of kiwi fruit (Actinidia deliciosa var. Hayward) in postharvest conditions were studied. Results experiment showed that SA at all applied concentrations inhibited grey mould growth. The SA application significantly decreased weight loss percentage and increased life storage fruits. Also, SA positively affected on postharvest quality factors including total soluble solids (TSS), titratable acidity (TA), antioxidant, ascorbic acid and pH value. It was observed that treated fruits with SA at concentration 5 mM had the highest TSS, TA, ascorbic acid and antioxidant content and it had the lowest decay and acidity. Thus, these results showed that SA has strong impact on postharvest decay and fruit quality of kiwi fruit.

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What this paper is about

The effect of salicylic acid (SA) treatment at different concentrations on fungal decay and some quality factors of kiwi fruit (Actinidia deliciosa var. Hayward) in postharvest conditions were studied. Results experiment showed that SA at all applied concentrations inhibited grey mould growth. The SA application significantly decreased weight loss percentage and increased life storage fruits. Also, SA positively affected on postharvest quality factors including total soluble solids (TSS), titratable acidity (TA), antioxidant, ascorbic acid and pH value. It was observed that treated fruits with SA at concentration 5 mM had the highest TSS, TA, ascorbic acid and antioxidant content and it had the lowest decay and acidity. Thus, these results showed that SA has strong impact on postharvest decay and fruit quality of kiwi fruit.

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Available abstract

The effect of salicylic acid (SA) treatment at different concentrations on fungal decay and some quality factors of kiwi fruit (Actinidia deliciosa var. Hayward) in postharvest conditions were studied. Results experiment showed that SA at all applied concentrations inhibited grey mould growth. The SA application significantly decreased weight loss percentage and increased life storage fruits. Also, SA positively affected on postharvest quality factors including total soluble solids (TSS), titratable acidity (TA), antioxidant, ascorbic acid and pH value. It was observed that treated fruits with SA at concentration 5 mM had the highest TSS, TA, ascorbic acid and antioxidant content and it had the lowest decay and acidity. Thus, these results showed that SA has strong impact on postharvest decay and fruit quality of kiwi fruit.

Key concepts: Postharvest, Salicylic acid, Ascorbic acid, Titratable acid, Actinidia deliciosa, Kiwi, Horticulture, Biology

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Effect of postharvest salicylic acid treatment on fungal decay and some postharvest quality factors of kiwi fruit — Research Paper | ScholarLens