Effect of Pre-Harvest Salicylic Acid and Iron Treatments on Postharvest Quality of Peach Fruits

Document Type : Research paper

Authors

Department of Horticultural Science, College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran

Abstract

Peach is a highly corrosive fruit with a short shelf life (less than 7 days at room temperature)
susceptible to diseases, pathogens and physical damage. The storage or marketable life of
horticultural crops can be extended by various treatments applied to them after and/or before
harvesting. Fruits are usually treated with a range of materials [(e.g. salicylic acid (SA)] to
improve their appearance or delay deterioration. In the present study, effects of pre-harvest
treatment of SA (1, 2, and 4 mM) and iron sequestrine (Fe) (5 and 10 mg L-1) on antioxidant
capacity, ion leakage, ethylene production, ascorbic acid and carotenoids content of peach
fruit (Prunus persica L. Batsch cv. Za'ferani) were examined. The results showed that Fe and
SA treatments are effective methods for alleviating ion leakage, weight loss and ethylene
production in peach fruit during cold storage. Application of 4.0 mM SA and 10.0 mg L-1 Fe
were the most effective treatments to maintain fruits quality parameters. SA and Fe treatments
maintained peach fruits quality parameters until 40 days. These results suggest that the SA
and Fe treatment are useful materials with potential postharvest application for reducing
ethylene production, maintain quality, and improve the health benefits of peach fruit by
increasing its antioxidant capacity.

Keywords

References

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International Journal of Horticultural Science and Technology
Volume 7, Issue 2
April 2020
Pages 187-198

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History

  • Receive Date: 06 March 2017
  • Revise Date: 22 July 2019
  • Accept Date: 23 October 2019

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