Effect of pre and post-harvest treatments of salicylic acid on quality characteristics of peach (Prunus persica L.) fruits during storage

Salicylic acid (SA), 2-hydroxybenzoic acid, is one of the phenolic compounds produced in the plant. It has shown many important functions in the plant. The purpose of this research was to investigate the effect of exogenous SA treatment on physiological changes of peaches during storage. To investigate the effect of pre and post harvest application of salicylic Acid (SA) on fruit quality during storage period, the plants cv. Shan-e-Punjab were sprayed with SA at 500, 1000 and 1500 ppm as a pre-harvest treatment. Similarly, the fresh and healthy fruits of peach were immersed for 20 minutes in SA solution of different concentrations, viz., 100, 200, 500 ppm keeping the plain water treated fruits as a control. The experimental fruits were then stored in cold storage at 5±1°C and 95% relative humidity for 7, 14, 21 and 28 days. The rate of physiological loss of weight (PLW), loss of fruit firmness and percentage of spoilage of fruits was significantly reduced with both pre and post harvest SA treatments as compared to control. The salicylic acid also maintained the organolaptic rating of fruits during the storage period in pre as well as post harvest treatments. Total soluble solid (TSS) and titrable acidity was also affected by SA treatments. Therefore, SA has potential to maintain the post-harvest life of peach fruits, but, further investigation related to standardization of concentration and time of application needs to be investigated.