Volume 4, Issue 13 (1-2015)                   JCPP 2015, 4(13): 51-62 | Back to browse issues page


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Asghari M R, Ghaffari Bagtash H, Rasmiy Y, Farokhzad A R. The Interaction of Post harvest Salicylic Acid and Nitric Oxide Treatments on Quality Retention and Marketability Enhancement in Red Delicious Apples. JCPP. 2015; 4 (13) :51-62
URL: http://jcpp.iut.ac.ir/article-1-2230-en.html

., Former MSc. Student Respectively College of Agric., Urmia Univ., Urmia, Iran. , hajarghafari24@yahoo.com
Abstract:   (1113 Views)
This study investigated the effect of salicylic acid (SA) and nitric oxide (NO) and combinations of these treatments at different concentrations on some physical and chemical attributes of apple fruit (cv. Red delicious). Fruits were treated with nitric oxide (at 0, 3, 5 and 7 µmol L-1) and salicylic acid (at 0, 1 and 2 mmol L-1) and stored at 0 to 1oC with 85-95% RH for 2 and 5 months. Fruit quality attributes including firmness, total phenolics, weight losses, decay index and marketability were evaluated. All treatments maintained fruit firmness compared to control. Combination treatment of 5 µmol L-1 NO with 2 mmol L-1 SA significantly prevented fruit softening. Fruits treated with combination of 3 µmol L-1 NO and 1 mmol L-1 SA had higher phenolics content. The lowest weight loss was recorded in the fruits treated with 3 µmol L-1 NO and 2 mmol L-1 SA. Post harvest treatment of fruits with 3 µmol L-1 NO and 2 mmol L-1 SA effectively controlled decaying organisms and retained fruit quality. All treatments significantly maintained fruit marketability. It was concluded that post harvest treatment of fruits with combination of NO and SA is a good alternative to chemicals in post harvest technology of apple fruit.
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Type of Study: Research | Subject: General

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