Articles
Salicylic acid delayed postharvest ripening and enhanced shelf life of tomato fruits at ambient storage
Article number
1213_15
Pages
115 – 122
Language
English
Abstract
The physico-chemical characteristics and shelf life of tomato (Samrudhi) fruits treated with gibberellic acid (250, 500 and 1000 mg L-1) and salicylic acid (0.2, 0.4 and 0.6 mM L-1) were studied.
Salicylic acid at 0.4 mM L-1 showed a significant delay in the change of weight loss, titrable acidity, total soluble solids, decaying percentage, sugar accumulation, chlorophyll degradation, carotenoids and lycopene accumulation in tomato fruits than that of control.
Moreover, fruits under this treatment showed higher amount (16.21 mg 100 g-1) of ascorbic acid retention even after 14 days of storage in ambient condition.
Decay of fruit was least (5%) under this treatment which caused maximum shelf life (22 days). Furthermore, gibberellic acid at 1000 mg L-1 also significantly influenced the shelf life (21 days) of fruits.
However, it could be concluded that postharvest treatment with salicylic acid at 0.4 mM L-1 has the potential to control decaying incidence, prolong storage life and preserve valuable attributes of postharvest tomato, presumably because of its effect on delaying of ripening and senescence process.
Salicylic acid at 0.4 mM L-1 showed a significant delay in the change of weight loss, titrable acidity, total soluble solids, decaying percentage, sugar accumulation, chlorophyll degradation, carotenoids and lycopene accumulation in tomato fruits than that of control.
Moreover, fruits under this treatment showed higher amount (16.21 mg 100 g-1) of ascorbic acid retention even after 14 days of storage in ambient condition.
Decay of fruit was least (5%) under this treatment which caused maximum shelf life (22 days). Furthermore, gibberellic acid at 1000 mg L-1 also significantly influenced the shelf life (21 days) of fruits.
However, it could be concluded that postharvest treatment with salicylic acid at 0.4 mM L-1 has the potential to control decaying incidence, prolong storage life and preserve valuable attributes of postharvest tomato, presumably because of its effect on delaying of ripening and senescence process.
Authors
D. Mandal, W.F. Laldingliana, T.K. Hazarika, B.P. Nautiyal
Keywords
salicylic acid, lycopene, ascorbic acid, ripening, shelf life
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