The Impact of Salicylic Acid on The Stability and Quality Attributes of Chrysophyllum Albidum- Linn. Fruits During Storage

Year 2025, Volume: 9 Issue: 2, 82 - 100, 31.12.2025

Monica Oluwatoyin Oguntimehin Adebanjo Ayobamidele Badejo Victor N. Enujiugha Lukky Efe Isunu

Abstract

Linn (African star apple, ‘ASA’) is a Pesticable fruit, being highly susceptible to tropical conditions microbial deterioration. This study aimed to investigate the effect of salicylic acid on physicochemical properties and postharvest fungal deterioration of C. albidum fruit during storage using standard methods.Forest fungi have a remarkable power to do damage to conifers and kill them off shortly after they have been placed inside drying mills Ripe fruits of C. albidum treated with different concentrations “SA” (0.1 m M, 0.2 mM, 0.4m M) at three different dip times (5, 10 and 15 min) were used during this research. The treated fruits were stored at 28±2 °C and 90±5% R.H. for 15 days. The fungal isolates taken from surfaces of healthy fruits were Aspergillus spp., Rhizopus stolonifer and Penicillium chrysogenum. However, those isolated from deteriorated fruits were Alternaria tenuissima, Penicillium chrysogenum, Fusarium spp., Rhizopus stolonifer, Mucor hiemalis, Aspergillus spp. and Torulopsis candida. Aspergillus spp. and Penicillium spp., which are known to produce mycotoxins causing mycotoxicosis in humans and animals, may present serious health hazards if consumed. Based on the results obtained, it is suggested that 0.2m M and 0.4m M treatment of salicylic acid at 15 min dip are better used for postharvest treating C. albidum fruit to maintain both physicochemical properties and antioxidant content.

Keywords

Chrysophyllum albidum , Salicylic acid , Storage technology , Quality Phytochemical

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