Extending the Postharvest Quality of Peach Fruits by Salicylic Acid and MAP Treatments

Ferhan K. Sabır; Sevil Unal; Mays Talal Kadhim Maadheedı; Israa Mohammed Mahdi Mahdı

Extending the Postharvest Quality of Peach Fruits by Salicylic Acid and MAP Treatments

Abstract

Postharvest salicylic acid (SA) treatments can decrease the fungal decay of horticultural crops by affecting the ethylene biosynthesis and inducing the systemic resistance during cold storage. In the present study, effects of SA and modified atmosphere packages (MAP) on the postharvest quality maintenance of fruits of peach cv ‘J. H. Hale’ were investigated. After harvest at commercial maturity, half lot of each of the fruits was subjected to 1 mM SA for 5 min and was packed with or without MAP. The remaining lot was not subjected to SA but was also stored with or without MAP. All the fruits were stored at 1°C and 90% relative humidity for 60 d. Weight loss, color of flesh and skin, firmness, total soluble solid, titratable acidity, total phenolic and total antioxidant analyses were performed with 15 d intervals to compare the effectiveness of treatments. SA treatment had positive influences on the postharvest quality maintenance of the fruits. In particular, the combined use of SA and MAP was more effective than their individual use in maintaining the firmness of the fruits, delaying the biochemical changes in the flesh and alterations in the skin color.

Keywords

Details

Primary Language

English

Subjects

Horticultural Production

Journal Section

Research Article

Authors

Ferhan K. Sabır This is me
Türkiye

Sevil Unal This is me
Türkiye

Mays Talal Kadhim Maadheedı This is me
Türkiye

Israa Mohammed Mahdi Mahdı This is me
Türkiye

Publication Date

August 15, 2019

Submission Date

April 9, 2019

Acceptance Date

-

Published in Issue

Year 2019 Volume: 33 Number: 2

IZ

https://izlik.org/JA22UC66LE

Cite

RIS / Bibtex

APA

K. Sabır, F., Unal, S., Maadheedı, M. T. K., & Mahdı, I. M. M. (2019). Extending the Postharvest Quality of Peach Fruits by Salicylic Acid and MAP Treatments. Selcuk Journal of Agriculture and Food Sciences, 33(2), 82-87. https://izlik.org/JA22UC66LE

AMA

1.K. Sabır F, Unal S, Maadheedı MTK, Mahdı IMM. Extending the Postharvest Quality of Peach Fruits by Salicylic Acid and MAP Treatments. Selcuk J Agr Food Sci. 2019;33(2):82-87. https://izlik.org/JA22UC66LE

Chicago

K. Sabır, Ferhan, Sevil Unal, Mays Talal Kadhim Maadheedı, and Israa Mohammed Mahdi Mahdı. 2019. “Extending the Postharvest Quality of Peach Fruits by Salicylic Acid and MAP Treatments”. Selcuk Journal of Agriculture and Food Sciences 33 (2): 82-87. https://izlik.org/JA22UC66LE.

EndNote

K. Sabır F, Unal S, Maadheedı MTK, Mahdı IMM (August 1, 2019) Extending the Postharvest Quality of Peach Fruits by Salicylic Acid and MAP Treatments. Selcuk Journal of Agriculture and Food Sciences 33 2 82–87.

IEEE

[1]F. K. Sabır, S. Unal, M. T. K. Maadheedı, and I. M. M. Mahdı, “Extending the Postharvest Quality of Peach Fruits by Salicylic Acid and MAP Treatments”, Selcuk J Agr Food Sci, vol. 33, no. 2, pp. 82–87, Aug. 2019, [Online]. Available: https://izlik.org/JA22UC66LE

ISNAD

K. Sabır, Ferhan - Unal, Sevil - Maadheedı, Mays Talal Kadhim - Mahdı, Israa Mohammed Mahdi. “Extending the Postharvest Quality of Peach Fruits by Salicylic Acid and MAP Treatments”. Selcuk Journal of Agriculture and Food Sciences 33/2 (August 1, 2019): 82-87. https://izlik.org/JA22UC66LE.

JAMA

1.K. Sabır F, Unal S, Maadheedı MTK, Mahdı IMM. Extending the Postharvest Quality of Peach Fruits by Salicylic Acid and MAP Treatments. Selcuk J Agr Food Sci. 2019;33:82–87.

MLA

K. Sabır, Ferhan, et al. “Extending the Postharvest Quality of Peach Fruits by Salicylic Acid and MAP Treatments”. Selcuk Journal of Agriculture and Food Sciences, vol. 33, no. 2, Aug. 2019, pp. 82-87, https://izlik.org/JA22UC66LE.

Vancouver

1.Ferhan K. Sabır, Sevil Unal, Mays Talal Kadhim Maadheedı, Israa Mohammed Mahdi Mahdı. Extending the Postharvest Quality of Peach Fruits by Salicylic Acid and MAP Treatments. Selcuk J Agr Food Sci [Internet]. 2019 Aug. 1;33(2):82-7. Available from: https://izlik.org/JA22UC66LE