Impact of postharvest treatment with salicylic acid and storage period on Salakhani pomegranate fruit

Abstract

To determined chemical and physical properties for pomegranate fruits (cv. ‘Salakhani’)over postharvest treatment with three Salicylic acid (SA) concentrations (0, 2 and 4 mM) andfour storage periods (25, 50, 75 and 100 days) at 2-3°C with 85-95% relative humidity, freshpomegranate juice of every treatment was evaluate for TSS, TTA, TSS/TTA, Total sugar,Anthocyanin, Vit. C, pH and Juice percentage. Fruit physical disorder such as weight loss,chilling injury, chilling injury index, decay, scald, aril and peel moisture content were alsoinvestigated after each treatment.The results showed that the TSS, TSS/TTA ratio, Total sugar, Anthocyanin and Vit. Cincreased significantly (p<0.05) throughout the treatment 2mM SA, however, the pH value forcomplete fruit increased as a result of TTA (1.02 %) decreasing, despite the change within thechemical properties of the juice, the percentage of juice didn’t differ significantly aftertreatment fruits with (2 and 4mM) SA compared to the control, for decreasing weight loss,chilling injury, chilling injury index, decay and scald 4 mM SA was more affective comparingto control.The results showed that most of chemical and physical disorder properties increased duringstorage with increasing storage duration exception of peel moisture content.The interaction between treatments with different concentrations of SA then storage fruits forvarious periods led to the improvement of these characteristics, especially the concentration 2mM and storage periods 25 and 50 days. Contrariwise, there have been decreases in (TTA)throughout the storage duration 100 day at 4 mM SA.Furthermore, aril and peel moisture content significantly change at majority of the storageperiod 100day and 4 mM SA

Keywords

• pomegranate
• salakhani
• storage period
• salicylic acid
• quality