Maintenance of postharvest storability and overall quality of ‘Jinshayou’ pummelo fruit by salicylic acid treatment

Abstract

IntroductionThe loss of postharvest storability of pummelo fruit reduces its commodity value for long run. To maintain its storability, the effects of postharvest dipping treatment by salicylic acid (SA) with different concentrations (0, 0.1, 0.2, or 0.3%) were investigated on pummelo fruit (Citrus maxima Merr. cv. Jinshayou) during the room temperature storage at 20 ± 2°C for 90 d.Results and discussionAmong all treatments, pre-storage SA treatment at 0.3% demonstrated the most significant ability to reduce fruit decay incidence, decrease weight loss, delay peel color-turned process, and inhibit the declines in total soluble solids (TSS) as well as titratable acid (TA) content. The increases in electrolyte leakage, hydrogen peroxide (H2O2), and malondialdehyde (MDA) content of the 0.3% SA-treated pummelo fruit were reduced compared to the control (dipped in distilled water). Pummelo fruit treated with 0.3% SA exhibited the most outstanding ability to excess reactive oxygen species (ROS) accumulation, as evidenced by promoted the increases in glutathione (GSH), total phenolics and flavonoids contents, delayed the AsA decline, and enhanced the activities of antioxidant enzymes and their encoding genes expression.ConclusionPre-storage treatment dipped with SA, particularly at 0.3%, can be used as a useful and safe preservation method to maintain higher postharvest storability and better overall quality of ‘Jinshayou’ pummelo fruit, and thus delaying postharvest senescence and extend the storage life up to 90 d at room temperature.

Salicylic Acid Spray Delays Sand Pear Fruit Senescence during Room Temperature Shelf Life by Regulating Antioxidant Capacity and Senescence-Related Genes

“…Postharvest SA treatments can modulate ROS accumulation by regulating the activity of antioxidant enzymes [ 7 ]. Thus, to understand how SA regulates ROS accumulation in pear fruits during shelf life at room temperature, we measured the activity of several antioxidant enzymes, including SOD, POD, CAT, and APX.…”

“…For instance, the postharvest application of melatonin and 1-methylcyclopropene remarkably improved the shelf life of ‘Hayward’ kiwifruit during storage [ 76 ]. Additionally, the exogenous application of SA has improved the postharvest shelf life and quality of ‘Jinshayou’ pummelo fruits [ 7 ].…”

“…During fruit senescence, several physiological changes could occur, including the over-accumulation of reactive oxygen species (ROS), membrane lipid peroxidation, and cell membrane damage [ 4 , 5 , 6 , 7 ]. In plant cells, ROS, including superoxide (O 2 •− ), singlet oxygen ( 1 O 2 ), (H 2 O 2 ), and the hydroxyl radical ( • OH) are produced in different cellular compartments and induce oxidative stress, thus leading to cell damage and death [ 8 , 9 ].…”

Melatonin improves the storage quality of rabbiteye blueberry (Vaccinium ashei) by affecting cuticular wax profile

“…Similar observations were previously noted in other cultivars ( Cao et al, 2022 ; Chu et al, 2019; Chu et al, 2018b). The contents of terpenoids in plum fruit ( Huang et al, 2022 , Huang et al, 2022 ) and ‘Powderblue’ blueberry have been reported to exhibit an increasing–decreasing pattern ( Jiang et al, 2022 ). Our study also observed a similar trend, with the highest content of triterpenoids occurring at day 14, accounting for 62.18 % and 72.18 % of the total wax content in the controls of ‘Baldwin’ and ‘Garden Blue’, respectively.…”

“…The water loss and cell membrane integrity are reflected in the changes in relative conductivity and oxidative stress, which leads to the changes in decay rate and MDA content. The rates of water loss and decay, MDA content, and relative conductivity are important stress indicators of fruit quality and shelf life ( Huang et al, 2022 , Huang et al, 2022 ). All these four measures were negatively correlated with alkanes in ‘Baldwin’, but the positive correlation was observed in ‘Garden Blue’ regardless of MT treatment.…”