Postharvest treatment of salicylic acid on guava to enhance the shelf life at ambient temperature
By: Sikandar Amanullah, Mateen Sajid, Muhammad Bilal Qamar, Saeed Ahmad
Key Words: Guava, Salicylic Acid, Shelf life, Postharvest treatment, Physical and biochemical attributes.
Int. J. Biosci. 10(3), 92-106, March 2017.Generate Certificate]
Post harvest losses in fruit crops ranges from 25-40%. Highly profits can be fetched out in distinct markets by maintaining the quality of fruits and reducing their losses through different postharvest applications. In present study guava fruits were treated with different concentration of salicylic acid (0, 400, 500, 600 and 700 µmol) and stored at room temperature for attributes evaluation. Data for fruit color, weight loss%, fruit weight, decay%, fruit firmness, TSS, TA, ascorbic acid contents, total sugars, reducing sugars, non-reducing sugars, total phenolic contents and total antioxidents were calculated at five days interval at ambient storage condition. Results depicted that treated fruits with 600 µmol had lower values for color loss 1.5, fruit decay 14.97% and weight loss 20.03% as compared to other SA concentrations. Utmost values for TSS 7.24 oBrix, total titerable acidity 0.35%, total sugars 20.08%, non-reducing sugars 11.37%, reducing sugars 6.05%, ascorbic acid contents 7.95 (mg100gm-1), total phenolic compound 304.82 (µgmL-1FW) and total antioxidants 161.18 (IC50µgml-1) were noticed in fruits which were treated with (Salicylic Acid) 600 µmol. The study exposed that the 600 µmol Salicylic acid concentration is a beneficial postharvest treatment to increase the shelf life of guava fruit during short term storage.
Postharvest treatment of salicylic acid on guava to enhance the shelf life at ambient temperature
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Postharvest treatment of salicylic acid on guava to enhance the shelf life at ambient temperature.
Int. J. Biosci. 10(3), 92-106, March 2017.
By Authors and International Network for
Natural Sciences (INNSPUB)