Addition of salicylic acid to nutrient solution combined with postharvest treatments (hot water, salicylic acid, and calcium dipping) improved postharvest fruit quality of strawberry

Shafiee, Mehdi; Taghavi, Toktam; Babalar, Mesbah

doi:10.1016/j.scienta.2009.12.004

Cited by 195 publications

(190 citation statements)

References 38 publications

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“…On the other hand, AsA loss during storage was only slightly reduced in blueberries treated with MeJA at 50 µmol l -1 for 12 h, stored at 1 °C [124] and was not affected in strawberries dipped in SA at 2000 µmol l -1 for 15 min, stored at 2 °C [38]. These results are not surprising, since at lower temperatures, i.e.…”

Section: Vitamin C Contentmentioning

confidence: 72%

“…Higher soluble solids and acidity were indeed observed in loquat treated with MeJA at 10 µmol l -1 for 24 h stored at 20 °C [50], strawberries treated with MeJA at 100 µmol l -1 and stored at 7.5 °C [22], where produce quality was better maintained compared with their untreated counterparts. On the other hand, soluble solids were not affected in Chinese bayberries treated with MeJA at 1-1000 µmol l -1 stored at 0 °C [18] and in strawberries dipped in SA at 2000 µmol l -1 for 15 min and stored at 2 °C [38]; at lower temperatures, i.e. 0-2 °C, the quality of berries was well preserved and no effect of the treatment was noticed.…”

Section: Tastementioning

confidence: 87%

“…Finally, firmness was improved in strawberries dipped in SA at 2000 µmol l -1 for 15 min and stored at 2 °C [38], where decay was reduced when compared with untreated samples.…”

Section: Texturementioning

confidence: 97%

“…Thus, it is not surprising that Shafiee et al [38] could not see the difference in colour between untreated strawberries and their counterparts dipped in SA at 2000 µmol l -1 for 15 min, when stored at 2 °C. In contrast, colour maintenance was improved in peaches dipped in SA at 500-2000 µmol l -1 for 5 min stored at 0 °C [37], mainly due to reduced chilling injury and decay.…”

Section: Colourationmentioning

confidence: 98%

“…in loquat treated with 16 µmol l -1 MeJA for 6 h and subsequently stored at 1 °C [36], in peaches dipped in SA at 500-2000 µmol l -1 for 5 min, stored at 0 °C [37], in strawberries dipped in SA at 2000 µmol l -1 for 15 min, stored at 2 °C [38], and sweet peppers dipped in SA at 1000-4000 µmol l -1 for 15 min, stored at 10 or 25 °C [39].…”

Section: Weight Lossmentioning

confidence: 99%

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Using jasmonates and salicylates to reduce losses within the fruit supply chain

Glowacz

Rees

2015

Eur Food Res Technol

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The fresh produce industry is constantly growing, due to increasing consumer demand. The shelf-life of some fruit, however, is relatively short, limited by microbial contamination or visual, textural and nutritional quality loss. Thus, techniques for reducing undesired microbial contamination, spoilage and decay, as well as maintaining product's visual, textural and nutritional quality are in high demand at all steps within the supply chain. The postharvest use of signalling molecules, i.e. jasmonates and salicylates seems to have unexplored potential. The focus of this review is on the effects of treatment with jasmonates and salicylates on the fresh produce quality, defined by decay incidence and severity, chilling injury, maintenance of texture, visual quality, taste and aroma, and nutritional content. Postharvest treatments with jasmonates and salicylates have the ability to reduce decay by increasing fruit resistance to diseases and reducing chilling injury in numerous products.These treatments also possess the ability to improve other quality characteristics, i.e. appearance, texture maintenance and nutritional content. Furthermore, they can easily be combined with other treatments, e.g. heat treatment, ultrasound treatment. A good understanding of all the benefits and limitations related to the postharvest use of jasmonates and salicylates is needed, and relevant information has been reviewed in this paper.

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