Effect of pre- and postharvest application of salicylic acid on quality attributes and decay of pomegranate fruit (cv. Shishe-Kab)
Department of Horticultural Science, Faculty of Agriculture, University of Birjand, Iran. Department of Plant Protection, Faculty of Agriculture, University of Birjand, Iran.
DOI: https://doi.org/10.37855/jah.2018.v20i02.27
Key words: Salicylic acid, pomegranate, fungal decay, chilling injury, anthocyanin, fruit color.
Abstract: This study was aimed to assess the effect of salicylic acid (SA) on quality and storage life of pomegranate (Punica granatum L.) and performed in two experiments including foliar application and postharvest dipping of fruits in salicylic acid solutions. In the first experiment, pomegranate trees were sprayed at concentrations of 0, 1, 3 or 9 mM L-1. After two months of storage at 5 °C, ionic leakage, total soluble solids, and decay of pomegranate fruit was examined. The results showed that ionic leakage and fungal decay decreased and total soluble solids increased in treated fruits compared to the control. In the second experiment, fruits were dipped in SA at concentrations of 0, 1 or 3 mM L-1 and stored at 5 °C for two months to investigate the effects of salicylic acid on chilling injury (Cl), decay, and chemical attributes of stored samples. The results revealed that postharvest application of SA significantly increased total antioxidants and decreased chilling injury and decay of treated fruits. However, it did not significantly affect total phenol, total soluble solids, total anthocyanin and colour of fruits compared to the control.
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