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<p>An investigation was carried out to evaluate the influence of post-harvest application of salicylic acid (SA; 500 μmol; 1000 μmol and 1500 μmol, respectively) and its combination with ascorbic acid (500 μmol + 250 ppm; 1000 μmol + 500 ppm and 1500 μmol + 750 ppm, respectively) on quality attributes of guava fruit cv. ‘Allahabad Safeda’ stored at 24 ± 1 °C and 65 ± 5% RH for up to 12&#xa0;days. Quality attributes such as weight loss, spoilage, firmness, sugars (soluble solids concentration; reducing and total sugars), titratable acidity, ascorbic acid content, total phenolics, pectin methylesterase activity and organoleptic sensory attributes were evaluated. Amongst all, fruit dipped in SA (1000 μmol) + ascorbic acid (500 ppm) was the best treatment in maintaining quality attributes besides reducing the activity of pectin methylesterase compared to control and all other treatments. In conclusion the post-harvest application of SA (1000 μmol) + ascorbic acid  (500 ppm) significantly extended the post-harvest life and maintained the quality attributes of guava fruit cv. ‘Allahabad Safeda’ stored under ambient storage conditions for up to 12 days.</p>

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Impact of Post-Harvest Application of Salicylic Acid Alone and/or in Combination With Ascorbic Acid on Storage Life and Quality of Guava Fruit cv. ‘Allahabad Safeda’ Under Ambient Storage Conditions

  • 期刊论文

  • 发表日期：

    2025年5月5日

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  • Hitesh Kapoor,
  • A. K. Baswal,
  • Archi Gupta,
  • K. S. Gill,
  • Burhan Ozturk,
  • L. K. Jain

摘要

An investigation was carried out to evaluate the influence of post-harvest application of salicylic acid (SA; 500 μmol; 1000 μmol and 1500 μmol, respectively) and its combination with ascorbic acid (500 μmol + 250 ppm; 1000 μmol + 500 ppm and 1500 μmol + 750 ppm, respectively) on quality attributes of guava fruit cv. ‘Allahabad Safeda’ stored at 24 ± 1 °C and 65 ± 5% RH for up to 12 days. Quality attributes such as weight loss, spoilage, firmness, sugars (soluble solids concentration; reducing and total sugars), titratable acidity, ascorbic acid content, total phenolics, pectin methylesterase activity and organoleptic sensory attributes were evaluated. Amongst all, fruit dipped in SA (1000 μmol) + ascorbic acid (500 ppm) was the best treatment in maintaining quality attributes besides reducing the activity of pectin methylesterase compared to control and all other treatments. In conclusion the post-harvest application of SA (1000 μmol) + ascorbic acid  (500 ppm) significantly extended the post-harvest life and maintained the quality attributes of guava fruit cv. ‘Allahabad Safeda’ stored under ambient storage conditions for up to 12 days.