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Effect of Salicylic Acid on Preservation of Huanghua Pear

Xiong Yun-hai

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Abstract

Harvested Huanghua pear fruit were immersed in 0.1 g/L?0.3 g/L SA solutions for 20 minutes, then stored under room temperature(26～30 ℃). The results showed that 0.1 g/L SA treatment, compared to control fruit, inhibited rotten of stored fruit, decreased the loss of fruit firmness and titratable acid, maintained higher TSS and VC of the fruit, and then kept good quality of the fruit and prolong the storage period. There was little effect on fresh-keeping of Huanghua pear fruit by the treatment of 0.3 g/L SA.

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What this paper is about

Harvested Huanghua pear fruit were immersed in 0.1 g/L?0.3 g/L SA solutions for 20 minutes, then stored under room temperature(26～30 ℃). The results showed that 0.1 g/L SA treatment, compared to control fruit, inhibited rotten of stored fruit, decreased the loss of fruit firmness and titratable acid, maintained higher TSS and VC of the fruit, and then kept good quality of the fruit and prolong the storage period. There was little effect on fresh-keeping of Huanghua pear fruit by the treatment of 0.3 g/L SA.

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Available abstract

Harvested Huanghua pear fruit were immersed in 0.1 g/L?0.3 g/L SA solutions for 20 minutes, then stored under room temperature(26～30 ℃). The results showed that 0.1 g/L SA treatment, compared to control fruit, inhibited rotten of stored fruit, decreased the loss of fruit firmness and titratable acid, maintained higher TSS and VC of the fruit, and then kept good quality of the fruit and prolong the storage period. There was little effect on fresh-keeping of Huanghua pear fruit by the treatment of 0.3 g/L SA.

Key concepts: PEAR, Titratable acid, Salicylic acid, Horticulture, Chemistry, Cold storage, Food science, Botany

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