Impact of salicylic acid on the physiological and quality attributes of guava (Psidium guajava) fruits during storage at low temperature

J VENU MADHAV; SHRUTI SETHI; R R SHARMA; SHALINI G RUDRA

doi:10.56093/ijas.v86i9.61512

Authors

J VENU MADHAV ICAR-Indian Agricultural Research Institute, New Delhi 110 012
SHRUTI SETHI ICAR-Indian Agricultural Research Institute, New Delhi 110 012
R R SHARMA ICAR-Indian Agricultural Research Institute, New Delhi 110 012
SHALINI G RUDRA ICAR-Indian Agricultural Research Institute, New Delhi 110 012

https://doi.org/10.56093/ijas.v86i9.61512

Keywords:

Ascorbic acid, Ethylene evolution rate, Fruit firmness, Guava, Salicylic acid

Abstract

Guava (Psidium guajava L.) fruits of cv. Allahabad Safeda were treated with salicylic acid (SA) or 5-sulfosalicylic acid (SSA) at 1 mM and 2 mM concentration and stored at 10oC for 12 days. After storage, fruits were transferred to ambient conditions for 3 days shelf-life stimulation period and then observations were recorded up to 12+3 days. Results revealed that fruits treated with SA or SSA at 2 mM concentration showed minimum weight loss and colour change but maintained maximum firmness, total phenolics and ascorbic acid content. Fruits treated with SA or SSA @ 2 mM also showed suppressed and/or delayed the respiration and ethylene production and minimum increase in SSC as compared to untreated samples. Hence, SA or SSA 2 mM can be effectively used for maintenance of desired post-harvest quality and extending the market life of guava fruits during storage at 10oC followed by 3 days of stimulated shelf-life period.

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