<abstract xmlns="http://www.w3.org/1999/xhtml"><p>A good peach fruit should have properties of high quality, as these properties directly affect the shelf life. This study aims to determine the effects of different salicylic acid (SA) treatments in the pre-harvest period on the ‘Cresthaven’ peach cultivar on the fruit quality at harvest and after storage at 2°C (8 days) plus shelf life at 20°C (2 days). Fruits with SA treatments have better characteristics such as fruit weight, fruit flesh firmness, total antioxidant content, total phenol content and titratable acidity level at harvest and after storage plus shelf life. With treatments, no changes were observed in the total soluble solids both at harvest and after storage plus shelf life. SA treatments decreased loss of fruit flesh firmness and loss of acidity after shelf life, compared with the control. In fruits with 2 mM SA acid treatment, the reduction in fruit firmness and acidity loss were the least, and as a result of the study it was determined as the most effective pre-harvest SA concentration that could be used in the ‘Cresthaven’ peach variety.</p></abstract>

A good peach fruit should have properties of high quality, as these properties directly affect the shelf life. This study aims to determine the effects of different salicylic acid (SA) treatments in the pre-harvest period on the ‘Cresthaven’ peach cultivar on the fruit quality at harvest and after storage at 2°C (8 days) plus shelf life at 20°C (2 days). Fruits with SA treatments have better characteristics such as fruit weight, fruit flesh firmness, total antioxidant content, total phenol content and titratable acidity level at harvest and after storage plus shelf life. With treatments, no changes were observed in the total soluble solids both at harvest and after storage plus shelf life. SA treatments decreased loss of fruit flesh firmness and loss of acidity after shelf life, compared with the control. In fruits with 2 mM SA acid treatment, the reduction in fruit firmness and acidity loss were the least, and as a result of the study it was determined as the most effective pre-harvest SA concentration that could be used in the ‘Cresthaven’ peach variety.

Effect of pre-harvest salicylic acid treatments on the quality and shelf life of the ‘Cresthaven’ peach cultivar

Department of Horticulture, Faculty of Agriculture

Folia Horticulturae

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

A good peach fruit should have properties of high quality, as these properties directly affect the shelf life. This study aims to determine the effects of...

Effect of pre-harvest salicylic acid treatments on the quality and shelf life of the ‘Cresthaven’ peach cultivar

Article Category: Research Article

Data publikacji: 30 wrz 2020

Zakres stron: 221 - 227

Otrzymano: 06 lip 2020

Przyjęty: 03 wrz 2020

DOI: https://doi.org/10.2478/fhort-2020-0020

Słowa kluczowe
antioxidant activity, fruit quality, phenol content, Lindl., salicylic acid, storage

© 2020 Deniz Erogul et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Effect of pre-harvest salicylic acid treatments on the quality and shelf life of the ‘Cresthaven’ peach cultivar

Article Category: Research Article

Data publikacji: 30 wrz 2020

Zakres stron: 221 - 227

Otrzymano: 06 lip 2020

Przyjęty: 03 wrz 2020

DOI: https://doi.org/10.2478/fhort-2020-0020

Słowa kluczoweantioxidant activity, fruit quality, phenol content, Lindl., salicylic acid, storage

© 2020 Deniz Erogul et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Słowa kluczowe
antioxidant activity, fruit quality, phenol content, Lindl., salicylic acid, storage