EFFECT OF SALICYLIC ACID TREATMENTS ON STORAGE LIFE OF PEACH FRUITS CV. 'FLORDAKING'

Abstract

In order to determine the effects of salicylic acid (SA) on postharvest life and quality of peach fruits, four different concentrations (0.5, 1.0, 1.5 or 2.0 mmol L-1) were applied to peach fruits cv. ‘Flordaking’. Fruits harvested at commercial maturity were washed, dipped for five minutes in SA solutions and stored at 0ºC with 90 % RH on the same day for a period of five weeks. Lower SA concentrations did not offer any significant effect on quality parameters of peach fruits when compared with control. However, SA at 2.0 mmol L-1 concentration significantly exhibited less weight loss, higher flesh firmness, increased SSC, higher TA contents, higher skin luminosity and decreased a * values compared with other treatments including control. Consequently, SA at 2.0 mmol L-1 concentration also showed a significant increase in ascorbic acid and total phenolics content while, relative electrical conductivity was reduced during five weeks of storage. Thus, the present results suggest that SA at 2.0 mmol L-1 concentration could be used commercially to preserve peach fruits for up to five weeks without any spoilage.