Biochemical attributes of apricot as influenced by salicylic acid during ambient storage

Apricot is a delicate fruit of very short storage life, which limits the marketing options of the produce. It has high nutritional prospects and carries appreciable amounts of biologically active components and hence there is an increasing demand for fresh apricot. Keeping in view the growing interest in this fruit, the present investigation was planned to evaluate the effect of different concentrations of salicylic acid (0.5, 1, 1.5 and 2millilimol) on storage quality of apricot during ambient storage. Some biochemical quality parameters as total soluble solids, pH, acidity, ascorbic acid, total phenolics, carotenoids, antioxidant capacity and enzymatic activity (polphenol oxidase, peroxidase and catalase) were evaluated. The results revealed that salicylic acid application significantly maintained quality attributes of apricot at ambient conditions. Among different concentrations; 2 mmol/l salicylic acid retained maximum ascorbic acid, carotenoids, antioxidant activity and maintained lower levels of degrading enzymes followed by 1.5 mmol/l. The effective concentrations of salicylic acid (2, 1.5 mmol/l) slowed down ripening process and kept the produce acceptable up to 12 days, whereas, lower concentrations had no pronounced effect on fruit quality as compared to control. The results suggested that salicylic acid may be used as a postharvest treatment to extend shelf life of apricot for distant marketing.