Effect of Pre- and Postharvest Treatment of Salicylic Acid on Ripening of Fruit and Overall Quality of Strawberry (Fragaria ananasa Duch cv. Camarosa) Fruit

Annals of Biological Research

Abolfazl Lolaei¹ 

关键词: Abolfazl Lolaei;    Behzad Kaviani;    Mohammad Ali Rezaei;    Mojtaba Khorrami Raad;    Rana Mohammadipour;    ripening;    salicylic acid;    strawberry;    fruit quality;   

DOI  :  

学科分类：生物科学（综合）

来源: Scholars Research Library

【 摘 要 】

This experiment was conducted to study the effect of salicylic acid (SA) as pre- and postharvest treatments on the strawberry fruit quality (Fragaria ananasa Duch. cv. Camarosa). The experiment was carried out in a factorial randomized complete block design with three replications. This factor included the inclusive of SA in 4 levels (0, 3, 5 and 7 mM) applied on 60 shrubs. The results showed that SA delays the ripening of strawberry fruits. Pre- and/or post-harvest treatment of SA had higher titratable acidity (TA) values than the control. Fruits dipped in SA solution had less weight loss, decay and higher vitamin C and redness than the control. SA treatment delayed the onset of the climacteric peak of respiration and also inhibited respiration and ethylene production. A signification difference was seen among the three levels of SA. SA affected on the quality of strawberry fruit and increased its storekeeping.

【 授权许可】

CC BY