Effect of pre-storage salicylic acid, calcium chloride and 2,4-dichlorophenoxyacetic acid dipping on chilling injury and quality of ‘Taify’ cactus pear fruit during cold storage

2012 ◽  
Vol 11 (24) ◽  
Author(s):  
Adel D. Al-Qurashi
Keyword(s):  
Salicylic Acid ◽  
Calcium Chloride ◽  
Cold Storage ◽  
Chilling Injury ◽  
Dichlorophenoxyacetic Acid ◽  
Pear Fruit ◽  
Cactus Pear ◽  
2,4 Dichlorophenoxyacetic Acid

scholarly journals Postharvest Heat Conditioning Effects on Early Ripening `Gialla' Cactus Pear Fruit

HortScience ◽  
1997 ◽  
Vol 32 (4) ◽  
pp. 702-704 ◽  
Author(s):  
M. Schirra ◽  
M. Agabbio ◽  
S. D'Aquino ◽  
T.G. McCollum
Keyword(s):  
Heat Treatment ◽  
Chilling Injury ◽  
Visual Quality ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Pear Fruit ◽  
Cactus Pear ◽  
Solids Concentration ◽  
Early Ripening

The influence of postharvest heat conditioning at 38 °C for 24, 48, or 72 hours on ripe `Gialla' cactus pear [Opuntia ficus-indica (L.) Miller] fruit produced by the spring flush was investigated during 21 days of storage at 6 °C and 90%-95% relative humidity (RH) followed by 7 days at 20 °C and 70%-75% RH (simulated marketing). Conditioning for 24 to 72 h reduced by 50% the severity of chilling injury (CI) on cactus pears following exposure to cold storage. Treatment for 24 to 72 h was also effective in reducing decay, with conditioning for 24 h being the most effective. Overall visual quality was better in heat-conditioned compared with control fruit. Mass loss was significantly reduced by all heat conditioning treatments. Respiration rate was not affected by heat treatment. Ethylene evolution was lower in fruit heat-conditioned for 48 or 72 h than for 0 h. Conditioning for 72 h resulted in the highest fruit ethanol levels. The influence of conditioning on juice pH, titratable acidity, soluble solids concentration and ascorbic acid was negligible. Prestorage heat treatment provides some measure of CI and decay control without detrimental effects to visual quality of early ripening cactus pear fruit and may offer an alternative to fungicide treatments.

scholarly journals Pre-harvest application of salicylic acid influence physicochemical and quality characteristics of ‘Chimarrita’ peaches during cold storage

2019 ◽  
pp. 46
Author(s):  
Jakellinye Miranda ◽  
Suélen Braga de Andrade, Andressa Vighi Schiavon ◽  
Pedro Luis Panisson Kaltbach Lemos ◽  
Cláudia Simone Madruga Lima ◽  
Marcelo Barbosa Malgarim
Keyword(s):  
Salicylic Acid ◽  
Shelf Life ◽  
Cold Storage ◽  
Room Temperature ◽  
Soluble Solids ◽  
Acid Solutions ◽  
Post Harvest ◽  
Hue Angle ◽  
Cold Chamber

Peach is a climacteric highly-perishable fruit whose post-harvest preservation relies largely on cold storage. The combination of the last with other technologies allows to extend the shelf life of this product. One alternative is the utilization of salicylic acid, a natural compound involved in many physiological phenomena such as resistance against diseases and ripening. Considering these facts, the objective of the present work was to evaluate the effect of pre-harvest application of salicylic acid solutions on the quality of ‘Chimarrita’ peaches during post-harvest cold storage. The experiment was conducted at the Federal University of Pelotas/RS, in the campus of Capão do Leão/RS - Brazil. The application of salicylic acid solutions was performed by direct pulverization on the fruits, 30 days prior to harvest. The concentrations were: 0,0 (control); 1,0; 1,5; and 2,0 mM. After harvest, the fruits were stored in a cold chamber at 1,0 ± 0,5°C and 85-90% RH, for 30 days. The analyses were performed at the following cold storage periods (plus 2 days at room temperature of 20°C to all treatments, in order to simulate commercialization conditions): 10 (+2) days; 20 (+2) days; e 30 (+2) days. The variables evaluated were: mass loss (%); flesh firmness (N); DA index; color (L, a*, b* and hue angle); wooliness incidence (%); rot incidence (%); total soluble solids (°Brix); pH; titrable acidity (% of organic acids); and ratio. The salicylic acid doses and/or the cold storage periods had significant effects on all the evaluated parameters. For most of the parameters analyzed, the intermediate dosis of 1mM (and also 1,5mM) of salicilic acid showed the most promising results. Therefore, the application of salicylic acid solutions 30 days prior to harvest is a technique which can be combined to cold storage in order to shift the quality and the shelf-life of ‘Chimarrita’ peaches.

scholarly journals Comparison of foliar fertilizers and growth regulators on pre-harvest drop and fruit quality of ‘Thompson Navel’ orange

2016 ◽  
Vol 1 (1) ◽  
Author(s):  
Yaser Mollapur ◽  
Seied Mehdi Miri ◽  
Ebrahim Hadavi
Keyword(s):  
Salicylic Acid ◽  
Citric Acid ◽  
Growth Regulators ◽  
Fruit Quality ◽  
Calcium Nitrate ◽  
Dichlorophenoxyacetic Acid ◽  
Navel Orange ◽  
Fruit Decay ◽  
2,4 Dichlorophenoxyacetic Acid ◽  
Old Trees

AbstractAn investigation was carried out to determine the ability of foliar fertilizers and growth regulators to prevent pre-harvest drop and enhance navel orange fruit quality. Fifteen year old trees of the Thompson Navel orange variety were sprayed with aqueous solutions of one of the following: methanol (0.13%), calcium nitrate (0.25%), zinc sulfate (1%) + urea (0.5%), fermented sugar- cane extract (2.8%), salicylic acid (1 or 3 mM), citric acid (5 mM), or 2,4-dichlorophenoxyacetic acid (2,4-D) (0.002%). Results indicated that foliar treatment with 2,4-D reduced fruit drop (2.6%) as compared to the control (15.2%). Fruit decay was delayed and flavor improved by 5 mM citric acid. Weight loss was reduced after 3mM salicylic acid applica- tion, while methanol (0.13%), salicylic acid (1 and 3 mM) and citric acid (5 mM) caused a delay in fruit coloring.

Reduced chilling injury in mango fruit by 2,4-dichlorophenoxyacetic acid and the antioxidant response

2008 ◽  
Vol 48 (2) ◽  
pp. 172-181 ◽  
Author(s):  
Baogang Wang ◽  
Jianhui Wang ◽  
Hao Liang ◽  
Jianyong Yi ◽  
Jingjing Zhang ◽  
...  
Keyword(s):  
Chilling Injury ◽  
Antioxidant Response ◽  
Dichlorophenoxyacetic Acid ◽  
Mango Fruit ◽  
2,4 Dichlorophenoxyacetic Acid

scholarly journals Salicylic acid treatment saves quality and enhances antioxidant properties of apricot fruit

2017 ◽  
Vol 44 (No. 2) ◽  
pp. 73-81 ◽  
Author(s):  
Ezzat Ahmed ◽  
Ammar Amin ◽  
Szabó Zoltán ◽  
Holb Imre J
Keyword(s):  
Salicylic Acid ◽  
Cold Storage ◽  
Acid Treatment ◽  
Chilling Injury ◽  
Antioxidant Properties ◽  
Ascorbic Acid Content ◽  
Salicylic Acid Treatment ◽  
Polyphenolic Content ◽  
Fruit Decay ◽  
Total Polyphenolic Content

The aim of this study was to investigate the effect of three salicylic acid (SA) concentrations (0.5, 1 and 2 mmol/l) on <br /> 7 fruit quality attributes of three apricot cultivars (‘Flavor Cot’, ‘Jumbo Cot’ and ‘Bergeron’) during cold storage (at 1°C for 7, 14, 21 and 28 days). Applications of 1 or 2 mmol/l SA significantly reduced chilling injury and fruit decay of apricot fruit as well as membrane electrolyte leakage and ascorbic acid content. Fruits treated with SA resulted in high total polyphenolic content, antioxidant capacity and carotenoids content while these parameters significantly decreased in non-treated control fruits. Overall, our results showed that SA prolonged the storability of fruits of three different apricot cultivars during cold storage.

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