Journal of Horticultural Science
with the collaboration of Iranian Scientific Association for Landscape (ISAL)

Effect of Postharvest Salicylic Acid Application on Some Quality Attributes and Antioxidant Activity of Kiwifruit (Actinidia deliciosa Cv. Hayward)

Document Type : Original Article

Authors

Zohreh Roohi
Mohammad Reza Asghari
Yusof rasmi
Zahra Aslani
https://doi.org/10.22067/jhorts4.v1389i1.3659
Abstract
Abstract

Effect of different concentrations of salicylic acid on postharvest life of kiwifruit (Actinidia deliciosa) cultivar Hayward at 0 ±.5 °C and 90-95% RH was studied. Fruits were treated with salicylic acid (0, 1 and 2 mmol/L-1) and stored at 0±.5°C for 16 weeks. Fruit quality attributes assessment including firmness, total acidity, soluble solid content, ascorbic acid, antioxidant activity, catalase enzyme activity and total protein content was conducted after 8 and 16 weeks of cold storage. Salicylic acid treatment significantly retained fruit firmness and 2 mmol/L-1 was the most effective treatment in retaining fruit firmness. salicylic acid treatment also had a significant effect on total acidity after 16 weeks and ascorbic acid after 8 weeks, but had no significant effect on soluble solid content. Salicylic acid significantly affected on antioxidant activity. Effect of salicylic acid had a significant increase in catalase enzyme activity and total protein content after 16 weeks of cold storage.

Keywords: Salicylic acid, Postharvest, Antioxidant activity, Kiwifruit
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  • Receive Date 21 September 2010
  • First Publish Date 21 September 2010

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