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Effects of salicylic acid and putrescine on storability, quality attributes and antioxidant activity of plum cv. ‘Santa Rosa’

Journal of Food Science and Technology volume 52, pages 2053–2062 (2015)Cite this article

Abstract

Plum fruit has a short shelf life with a rapid deterioration in quality after harvest. The primary goal of this study is to investigate and compare the effect of putrescine and salicylic acid on quality properties and antioxidant activity of plum during storage. The plum fruits (cv. ‘Santa Rosa’) were harvested at the mature ripe stage, and dipped in different concentrations of putrescine (1, 2, 3 and 4 mmol/L) and salicylic acid (1, 2, 3 and 4 mmol/L), as well as distilled water (control) for 5 min. The fruits were then packed in boxes with polyethylene covers and stored at 4 °C with 95 % relative humidity for 25 days. A factorial trial based on completely randomized block design with 4 replications was carried out. The weight loss, fruit firmness, total soluble solids, titratable acidity, pH, maturity index, ascorbic acid, total phenolics and antioxidant activity at 0, 5, 10, 15, 20 and 25 days after harvest were recorded. During the storage period, the weight loss, total soluble solids, pH and maturity index increased significantly while the fruit firmness, titratable acidity, ascorbic acid, total phenolics and antioxidant activity decreased significantly (P < 0.05) for all treatments. Statistically significant differences were observed between different treatments (putrescine, salicylic acid and control) in all measured parameters. The data showed that the weight loss and softening of the plum fruits were decreased significantly by the use of putrescine and salicylic acid. Also, exogenous treatments of putrescine and salicylic acid are found to be effective in maintaining titratable acidity, ascorbic acid, total phenolics and antioxidant activity in plum fruits during storage at 4 °C. It was concluded that postharvest treatment of plum fruit with putrescine and salicylic acid were effective on delaying the ripening processes and can be used commercially to extend the shelf life of plum fruit with acceptable fruit quality.

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Acknowledgments

The authors would like to acknowledge Ferdowsi University of Mashhad for the funding of this study.

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Affiliations

  1. Department of Horticultural Science, Faculty of Agriculture, Ferdowsi University of Mashhad, P.O. Box 91775-1163, Mashhad, Iran

    Gholam Hossein Davarynejad, Mehdi Zarei, Mohamad Ebrahim Nasrabadi & Elham Ardakani

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  1. Gholam Hossein Davarynejad
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  2. Mehdi Zarei
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  3. Mohamad Ebrahim Nasrabadi
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  4. Elham Ardakani
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Correspondence to Gholam Hossein Davarynejad.

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Davarynejad, G.H., Zarei, M., Nasrabadi, M.E. et al. Effects of salicylic acid and putrescine on storability, quality attributes and antioxidant activity of plum cv. ‘Santa Rosa’. J Food Sci Technol 52, 2053–2062 (2015). https://doi.org/10.1007/s13197-013-1232-3

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  • DOI: https://doi.org/10.1007/s13197-013-1232-3

Keywords

  • Prunus salicina
  • Postharvest
  • Properties
  • Shelf life
  • Ascorbic acid
  • Total phenolics