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

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.

Keywords

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