Postharvest Salicylic Acid Application Affects the Biochemical Quality and Stability of Strawberry (Fragaria x ananassa Duch.) cv. Chandler Fruits under Ambient Storage Conditions

The present study aimed to determine the effect of postharvest salicylic acid (SA) application on storability and biochemical quality of strawberry fruits cv. Chandler under ambient storage conditions. Freshly harvested fruits were subjected to salicylic acid treatment at 0 (control), 0.5, 1 or 2 mM and fruits were stored at room temperature for 6 days storage studies. Data on physiological loss in weight (PLW), fruit spoilage and biochemical quality of fruits (total soluble soils, titratable acidity, ascorbic acid, reducing and total sugars) were recorded. Results showed that postharvest salicylic acid treatment significantly minimized the PLW and fruit spoilage. At 6 days of storage, the lowest PLW (14.43 %) and fruit spoilage (21.70 %) was observed with SA at 2 mM. All the salicylic acid treatments were effective in retaining the biochemical quality of fruit (total soluble soils, titratable acidity, ascorbic acid, reducing and total sugars). In conclusion, Salicylic acid at 2 mM treatment of strawberry fruits after harvest can be useful in minimizing PLW and fruit spoilage and also maintaining the biochemical quality of fruits during ambient storage conditions.