Impact of Salicylic Acid Treatments on Storage Quality of Guava Fruits cv. Lalit during Storage

Influence of bilayer coating of salicylic acid and edible wax on chilling injury and functional attributes of guava

“…Lalit stored under 5°C or 10°C followed by 2 days at ambient conditions (20 ± 2°C) resulting in suppressed activities of enzymes such as ACC synthase and ACC oxidase. Similar effect of delayed transition of color due to salicylic acid treatment has also been reported in guava fruits (Lo'ay & El Khateeb, 2011;Madhav et al, 2018) and wax coated guava by Madhav et al (2020). Vishwasrao and Ananthanarayan (2016) observed a delayed color change from green to yellow for guava fruits coated with a composite coating of HPMC + palm oil.…”

“…The positive effect of wax coating in curbing weight loss has been reported by McGuire and Hallman (1995) and Madhav et al (2020) in guava. Retarded weight loss in salicylic acid treated fruits has also been previously reported in guava (Madhav et al, 2016(Madhav et al, , 2018 and peach (Razavi et al, 2014). Interestingly, the loss in weight was more pronounced when guava fruits were treated with salicylic acid (Madhav et al, 2016) or wax (Madhav et al, 2020) alone.…”

“…We observed that the delay in respiratory peak was more under bilayer application than when salicylic acid was applied alone (Madhav et al, 2018) or with wax treatment alone (Madhav et al, 2020). This might be attributed to the modified atmosphere formed around the fruit surface by the bilayer coating thus, exerting a barrier to the gas exchange with the surroundings.…”

Harnessing the Recent Approaches in Postharvest Quality Retention of Fruits

“…Enhancing total antioxidant capacity (TAC) and antioxidant enzymes activity [21] Fuji apple (2240 mg L −1 ) Higher soluble solid content, titratable acidity and delayed fruit firmness loss [22] Pineapple (1 mm) Inhibits ethylene production, weight loss, internal browning and enhances total phenol which produces during cold storage [23] Oxalic acid Mango (30 mm) Extend storage shelf-life and suppress quality deterioration [24] Ber (10 mm) Maintain enzymatic activity of phenylalanine ammonia lyase (PAL), malondialdehyde (MDA) and superoxide dismutase (SOD) [25] Mature green tomatoes Accumulation of lycopene during the postharvest ripening [26] Banana (20 mm) Reduce the deterioration and enhances their storability of fruits [27] SA Guava (600 μmol) Improve postharvest quality and delay ripening [28] Retention of firmness [28] Increase the shelf life during short term storage [29] Apple (2 mm) Increasing of antioxidants [30] Plum ( Slow down weight loss [35] Plum (3% alginate) Decreased weight loss Inhibits ethylene production Slowed softening process [36] Fresh-cut persimmon (pectin coating + potassium sorbate, sodium benzoate)…”

“…It is considered as a safe chemical compound for postharvest application. It has been used to improve postharvest quality such as delay ripening and retention of firmness in guava (@600 μmol) [28,29]) and increasing of antioxidants (@ mM) in apple [30]. The application of 1.5 mM SA suppresses the chilling injury by altering malondialdehyde content and enhancing polyamine accumulation in plum [31].…”