Articles
Salicylic acid preharvest treatment improves green pepper fruit quality and antioxidant capacity during postharvest storage
Article number
1396_62
Pages
471 – 476
Language
English
Abstract
Salicylic acid (SA) is considered as a phytohormone with a wide range of physiological effects on plant tissues, from germination to flowering, although the most studied ones are the induction of systemic acquired resistance (SAR) and the resistance against abiotic stresses.
The main aim of the present study was to evaluate the effect of SA preharvest treatment on quality and functional parameters of the whole green pepper fruit at harvest and after 21 days of storage at 7°C. In the 2020 season, SA preharvest treatment was applied at 0.5, 1 and 5 mM concentration by foliar spray on green pepper plants (Capsicum annuum L. Herminio). Based on the results obtained in this season, the most effective concentration of SA on increasing the parameters studied was repeated throughout the developmental and maturity cycle in the 2021 season.
Physico-chemical and functional parameters were analysed in 3 replicates of 6 green pepper fruits (18 fruits in total per treatment). Results showed that SA significantly reduced weight losses of green pepper fruits compared to control during postharvest storage.
On the other hand, fruit colour and firmness were significantly improved by SA at 0.5 mM after 21 days of storage at 7°C. In addition, those SA-treated fruits showed the highest total acidity, especially for 0.5 mM concentration.
However, no significant differences were observed among treatments on total soluble solids content.
Regarding the functional quality, phenolics, hydrophilic and lipophilic-total antioxidant activity were significantly increased during 21 storage days at 7°C in SA-treated fruits, being the highest increment observed in 0.5 mM dose.
These results were corroborated in the 2021 season for the 0.5 mM SA treatment.
In conclusion, the foliar application of 0.5 mM SA to green pepper plants has a significant effect on increasing green pepper fruit quality parameters and its antioxidant capacity at harvest and after 21 days of storage at 7°C.
The main aim of the present study was to evaluate the effect of SA preharvest treatment on quality and functional parameters of the whole green pepper fruit at harvest and after 21 days of storage at 7°C. In the 2020 season, SA preharvest treatment was applied at 0.5, 1 and 5 mM concentration by foliar spray on green pepper plants (Capsicum annuum L. Herminio). Based on the results obtained in this season, the most effective concentration of SA on increasing the parameters studied was repeated throughout the developmental and maturity cycle in the 2021 season.
Physico-chemical and functional parameters were analysed in 3 replicates of 6 green pepper fruits (18 fruits in total per treatment). Results showed that SA significantly reduced weight losses of green pepper fruits compared to control during postharvest storage.
On the other hand, fruit colour and firmness were significantly improved by SA at 0.5 mM after 21 days of storage at 7°C. In addition, those SA-treated fruits showed the highest total acidity, especially for 0.5 mM concentration.
However, no significant differences were observed among treatments on total soluble solids content.
Regarding the functional quality, phenolics, hydrophilic and lipophilic-total antioxidant activity were significantly increased during 21 storage days at 7°C in SA-treated fruits, being the highest increment observed in 0.5 mM dose.
These results were corroborated in the 2021 season for the 0.5 mM SA treatment.
In conclusion, the foliar application of 0.5 mM SA to green pepper plants has a significant effect on increasing green pepper fruit quality parameters and its antioxidant capacity at harvest and after 21 days of storage at 7°C.
Authors
A. Dobón-Suárez, M.J. Giménez, M.E. García-Pastor, P.J. Zapata
Keywords
antioxidants, Capsicum annuum L., colour, firmness, total acidity
Online Articles (82)