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Enhanced preservation effects of sugar apple fruits by salicylic acid treatment during post‐harvest storage

2008; Wiley; Volume: 88; Issue: 15 Linguagem: Inglês

10.1002/jsfa.3395

1097-0010

Yiwei Mo, Deqiang Gong, Guobin Liang, Han Rui-hong, Jianghui Xie, Weicai Li,

Nanocomposite Films for Food Packaging

Abstract BACKGROUND: Salicylic acid (SA) is recognised as an endogenous signal, mediating in plant defense and against pathogens. It has been reported that SA treatment can reduce decay and extend storage life of various fruit, such as bananas, peaches and apples. RESULTS: Physiological and biochemical responses in harvested sugar apple fruit ( Annona squamosa L.) to SA at 0.4, 0.8 and 1.2 mmol L −1 were investigated during post‐harvest storage. Results indicated that SA treatments lowered respiration, increased activities of antioxidant enzymes of superoxide dismutase (SOD), peroxidase (POD), catalase (CAT) and ascorbate peroxidase (APX), decreased lipoxygenase (LOX) activity and correspondingly lowered Malondialdehyde (MDA) contents in treated fruits was observed as compared to the control. Moreover, production of superoxide free radical (O 2 •, − ) and ethylene was significantly decreased in the treated fruits. Total soluble solids, total soluble sugar, softness and decay rate were significantly lowered in treated fruits, and in turn a delay in the fruits ripening process was achieved after 10 days of storage. CONCLUSION: SA has positive effects in maintaining membrane integrity and in delaying fruit ripening process, which results in improved storability of sugar apple. Copyright © 2008 Society of Chemical Industry