Use of salicylic acid for alleviation of chilling injury and quality assurance of guava fruits during storage

Madhav, Janagam Venu; Sethi, Shruti; Sharma, R. P.; Arumugam, Natarajan; Varghese, Eldho

doi:10.5958/0974-0112.2021.00063.3

Cited by 2 publications

(3 citation statements)

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“…Fruits that have lost water during storage not only lose weight but also lose quality and appearance due to shrivelling and withering.Postharvest application of salicylic acid (SA@2mM) was effective in reducing the physiological loss in weight in guava i.e in Allahabad Safeda and Lalit as salicylic acid helps in suppressing the metabolic activity with respect to respiration and ethylene evolution. Madhav et al [40] Rasouli et al [41] reported that application of salicylic acid @2mM showed reduction of physiological loss in weight in guava i.e., in Lalit cultivar in Kurdistan University, Sanandaj, Iran. Minimum spoilage and reduction of physiological loss in weight in guava was observed by Kaur et al, [42] application of salicylic acid (200 ppm) treated fruits under cold storage conditions.…”

Section: Effects Of Salicylic Acid Treatments On Physiological Loss I...mentioning

confidence: 99%

“…"Postharvest application of salicylic acid on ripening process helps in curbing the ethylene evolution and senescence further resulting in lower chilling injury of the fruits and less production of free radicals in guava which was studied by Madhav et al, [40]. Sethi et al, (2021) reported that the induction of heat shock proteins in salicylic acid treated guava imparts chilling tolerance".…”

Section: Effects Of Salicylic Acid On Chilling Injurymentioning

confidence: 99%

“…Madhav et al, [28] studied that "postharvest application of SA or SSA has delayed the ripening process of guava fruits significantly, probably through inhibition of ethylene production, which was conducted in The Division of Food Science and Postharvest Technology, IARI, New Delhi, India". Lo'ay et al, (2019) found that "hue value decreases less when fruit is treated with salicylic acid @2mM treatment for all fruit maturity stages.…”

Section: Effects Of Salicylic Acid On Colourmentioning

confidence: 99%

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Enhancement of Postharvest Life of Fruits by Application of Salicylic Acid

Nicktam

Likhitha

Nameirakpam

et al. 2023

IJPSS

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Salicylic acid (SA), an endogenous plant growth regulator, has been found to produce a wide range of metabolic and physiological responses in plants thereby affecting their growth and development. SA as a natural and safe phenolic compound, which exhibits a high potential in controlling postharvest losses of fruit crops. In this review, various intrinsic biosynthetic pathways and effects of exogenous salicylic acid on respiration, antioxidant systems, ethylene biosynthesis action, oxidative stress, nutritional quality, firmness, disease resistance and postharvest decay have also been discussed. Salicylates (derivatives of salicylic acid) delay the ripening of fruits, probably through inhibition of ethylene biosynthesis or action, and maintain postharvest quality.

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Section: Effects Of Salicylic Acid Treatments On Physiological Loss I...mentioning

confidence: 99%

Section: Effects Of Salicylic Acid On Chilling Injurymentioning

confidence: 99%

Section: Effects Of Salicylic Acid On Colourmentioning

confidence: 99%

See 1 more Smart Citation

Enhancement of Postharvest Life of Fruits by Application of Salicylic Acid

Nicktam

Likhitha

Nameirakpam

et al. 2023

IJPSS

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Impact of chilling injury on global trade in tropical products

Heyes

2023

CABI Reviews

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International trade in fresh products is dominated by products capable of long-term refrigerated storage, allowing marketing flexibility. For tropical products, postharvest chilling injury (PCI) is a barrier to long-term storage that limits trade by exacerbating the already-challenging requirements to minimise physical or biotic damage to products. In this review, the practical consequences of PCI in terms of international trade are described. Options for choosing to grow more resistant varieties or to predict the chilling injury risk of batches of fresh products can reduce overall losses by allowing better-informed sequencing of product marketing. Recent advances in technologies that reduce PCI risk or predict its severity, some of which can be used before harvest, are reviewed. At a more fundamental level, there is a growing number of excellent reviews on the potential for gene editing to alleviate postharvest chilling injury in tropical fruits and vegetables. Most are focused on research into ways to alleviate the consequences of chilling injury: i.e. oxidative stress arising from membrane dysfunction. A few recent reports show that reducing membrane dysfunction itself is possible, for example by increasing desaturation of membrane lipids, but this approach comes with a new and predictable problem: increased preharvest susceptibility to heat stress. Refined suggestions for strategies that could produce durable improvements in product quality hold the potential for significant increases in global trade with resulting economic benefits, particularly for developing countries.

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Use of salicylic acid for alleviation of chilling injury and quality assurance of guava fruits during storage

Cited by 2 publications

References 0 publications

Enhancement of Postharvest Life of Fruits by Application of Salicylic Acid

Enhancement of Postharvest Life of Fruits by Application of Salicylic Acid

Impact of chilling injury on global trade in tropical products

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