Salicylic acid treatment saves quality and enhances antioxidant properties of apricot fruit

Ahmed Ezzat, Amin Ammar, Zoltán Szabó, Imre J. Holb

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

The aim of this study was to investigate the effect of three salicylic acid (SA) concentrations (0.5, 1 and 2 mmol/l) on 7 fruit quality attributes of three apricot cultivars ('Flavor Cot', 'Jumbo Cot' and 'Bergeron') during cold storage (at 1°C for 7, 14, 21 and 28 days). Applications of 1 or 2 mmol/l SA significantly reduced chilling injury and fruit decay of apricot fruit as well as membrane electrolyte leakage and ascorbic acid content. Fruits treated with SA resulted in high total polyphenolic content, antioxidant capacity and carotenoids content while these parameters significantly decreased in non-treated control fruits. Overall, our results showed that SA prolonged the storability of fruits of three different apricot cultivars during cold storage.

Original languageEnglish
Pages (from-to)73-81
Number of pages9
JournalHorticultural Science
Volume44
Issue number2
DOIs
Publication statusPublished - Jan 1 2017

Keywords

  • Antioxidant activity
  • Carotenoids
  • Chilling injury
  • Fruit decay
  • Physico-chemical parameters
  • Postharvest quality

ASJC Scopus subject areas

  • Horticulture

Fingerprint Dive into the research topics of 'Salicylic acid treatment saves quality and enhances antioxidant properties of apricot fruit'. Together they form a unique fingerprint.

  • Cite this