Effect of salicylic acid treatment on reducing chilling injury in stored pomegranates

Sayyari, Mohammad; Babalar, Mesbah; Kalantari, Siamak; Serrano, Marı́a; Valero, Daniel

doi:10.1016/j.postharvbio.2009.03.005

Cited by 214 publications

(176 citation statements)

References 22 publications

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“…Similarly, in more recent studies [13,107], higher AsA content was observed in pomegranates cv. Mollar de Elche treated with ASA at 100, 500 and 1000 µmol l -1 for 10 min, stored at 2 °C [13], while no effect was observed in cv.…”

Section: Vitamin C Contentsupporting

confidence: 73%

“…The majority of these positive responses were associated with the ability of jasmonates and salicylates to prevent chilling injury and/or decay in the produce, which is a welldocumented phenomenon of these compounds [49,56,95,97,107].…”

Section: Visual Qualitymentioning

confidence: 99%

“…and 2000 µmol l -1 [107] or with ASA at 100, 500 and 1000 µmol l -1 [13] stored at 2 °C. The content of soluble solids, however, did not change significantly over the whole storage period of 3 months.…”

Section: Tastementioning

confidence: 99%

“…Mollar de Elche treated with ASA at 100, 500 and 1000 µmol l -1 for 10 min, stored at 2 °C [13], while no effect was observed in cv. Malas Saveh treated with SA at 700 and 1400 µmol l -1 for 10 min, stored at 2 °C [107].…”

Section: Vitamin C Contentmentioning

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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Section: Vitamin C Contentsupporting

confidence: 73%

Section: Visual Qualitymentioning

confidence: 99%

Section: Tastementioning

confidence: 99%

Section: Vitamin C Contentmentioning

confidence: 99%

See 2 more Smart Citations

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

Glowacz

Rees

2015

Eur Food Res Technol

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“…Aos 75 e 90 dias, contudo, houve ligeiro acréscimo no percentual de podridões, nos frutos tratados com ácido salicílico. Recentemente estudos têm relatado a efetividade de compostos salicilados na redução das injúrias de frio (WANG et al, 2006;SAYYAR et al, 2009) e no desenvolvimento de podridões em frutos, por meio da regulação de aspectos ligados a estímulos ao sistema antioxidante de defesa e à produção de proteínas relacionadas à patogênese (XU & TIAN 2008). Dessa forma, acreditase que a intensificação das injúrias de frio e a maior sensibilidade as podridões relatadas neste trabalho sejam decorrentes de efeito fitotóxico da dosagem utilizada para o tratamento dos frutos.…”

Section: Resultsunclassified