Sevil ÜNAL, Ömer Alper KÜÇÜKBASMACI, Ferhan KÜÇÜKBASMACI SABIR

Salicylic Acid Treatments for Extending Postharvest Quality of Tomatoes Maintained at Different Storage Temperatures

Salicylic acid (SA) is known to be an effective tool on extending the postharvest quality of horticultural commodities by preventing synthesis and movement of ethylene. Thus, the present study was established to study the effect of different dozes of SA treatments (0.5 mM, 1.0 mM and 2.0 mM) on extending postharvest quality of pink maturity tomatoes maintained at two different storage conditions (5 °C with 90% relative humidity and 20 °C with 65% relative humidity). SA treatment at all doses significantly retarded weight loss at both storage conditions. SA treated tomatoes were firmer, higher in titratable acidity, and exhibited less biochemical changes than the control fruit at the end of storage. Among the applied dozes, SA at 2 mM can be recommended as it was pioneering for most of the parameters analyzed during cold storage at both 5 °C for 20 d and at 20 °C for 10 d. SA treatment may be recommended as an environmental friendly, healthy and sustainable method for extending postharvest quality of tomatoes cold storage and shelf life, without significant adverse effect on produces.

PDF

___

Aghdam MS, Asghari MR, Moradbeygi H, Mohammadkhani N, Mohayeji M, Rezapour-Fard J (2012). Effect of postharvest salicylic acid treatment on reducing chilling injury in tomato fruit. Romanian Biotechnological Letters 17 (2): 7466-73

Anonymous. (2021). FAO. Statistical database. http://www.fao.org/faostat/en/#data/QC

Asghari M, Aghdam M S (2010). Impact of salicylic acid on post-harvest physiology of horticultural crops. Trends in Food Science and Technology 21(10): 502-509.

Awad RM (2013). Effect of post-harvest salicylic acid treatments on fruit quality of peach cv." Flordaprince" during cold storage. Australian Journal of Basic and Applied Sciences 7(7): 920-927.

Bal E (2012). Effect of postharvest putrescine and salicylic acid treatments on cold storage of sweet cherries. Süleyman Demirel Üniversitesi Ziraat Fakültesi Dergisi 7(2): 23-31

Davarynejad GH, Zarei M, Nasrabadi ME, Ardakani E (2015). Effects of salicylic acid and putrescine on storability, quality attributes and antioxidant activity of plum cv.‘Santa Rosa’. Journal of Food Science and Technology 52 (4): 2053-62.

Erbaş D, Onursal CE, Koyuncu MA (2015). Derim sonrası salisilik asit uygulamasının Aprikoz kayısı çeşidinin soğukta depolanması üzerine etkileri. Meyve Bilimi 2(2): 50-57.

Feng X, Apelbaum A, Sisler EC, Goren R (2004). Control of ethylene activity in various plant systems by structural analogues of 1- methylcyclopropene. Plant Growth Regulation 42(1): 29-38.

Gautier H, Diakou-Verdiri V, Benard C, Reich M, Buret M, Bourgaud F, Poessel JL, Veyrat C, Generd M (2008). How does tomato quality (sugar, acid, and nutritional quality) vary with ripening stage, temperature, and irradiance?. Journal of Agricultural and Food Chemistry 56(4): 1241-1250.

Guillen F, Castillo S, Zapata PJ, Martinez-Romero D, Serrano M, Valero D (2007). Efficacy of 1-MCP treatment in tomato fruit: 1. Duration and concentration of 1-MCP treatment to gain an effective delay of postharvest ripening. Postharvest Biology and Technology 43(1): 23-27

Khademi O, Zamani Z, Mostofi Y, Kalantari S, AhMadi A (2012). Extending storability of persimmon fruit cv. Karaj by postharvest application of salicylic acid. Journal of Agricultural Science and Technology 14 (5): 1067-1074.

Luo Z, Chen C, Xie J (2011). Effect of salicylic acid treatment on alleviating postharvest chilling injury of ‘Qingnai’plum fruit. Postharvest Biology and Technology 62(2): 115-120.

McGuire RG (1992). Reporting of objective color measurements. HortScience 27 (12): 1254-1255.

Mostofi Y, Toivonen P M A, Lessani H, Babalar M, Lu C (2003). Effects of 1-methylcyclopropene on ripening of greenhouse tomatoes at three storage temperatures. Postharvest Biology and Technology 27(3): 285-292.

Nunes MCN (2008). Tomato. In: MCN Nunes (ed.), Color atlas of postharvest quality of fruits and vegetables. Blackwell Publishing, Iowa, USA pp. 239- 252.

Ranjbaran E, Sarikhani H, Bakhshi D, Mehrdad P (2011). Investigation of salicylic acid application to reduce postharvest losses in stored ‘Bidaneh Ghermez’ table grapes. International Journal of Fruit Science 11: 430-439.

Rao AV, Waseem Z, Agarwal S (1998). Lycopene content of tomatoes and tomato products and their contribution to dietary lycopene. Food Research International 31: 737–741.

Sabir FK, Agar IT (2011). Influence of different concentrations of 1‐methylcyclopropene on the quality of tomato harvested at different maturity stages. Journal of the Science of Food and Agriculture 91(15): 2835-2843.

Sabir FK, Unal S, Maadheedi MTK, Mahdi IMM (2019). Extending the Postharvest Quality of Peach Fruits by Salicylic Acid and MAP Treatments. Selcuk Journal of Agriculture and Food Sciences 33(2): 82-87

Sabir FK, Yiğit F , Taşkın S (2013). Fuji Elma Çeşidinde Salisilik Asit Uygulamalarının Soğukta Depolama Süresince Kaliteye Olan Etkileri. Alatarım 12(1): 19-25.

Sayyari M, Babalar M, Kalantari S, Serrano M, Valero D (2009). Effect of salicylic acid treatment on reducing chilling injury in stored pomegranates. Postharvest Biology and Technology 53 (3): 152- 154.

Sayyari M, Castillo S, Valero D, Díaz-Mula HM, Serrano M (2011). Acetyl salicylic acid alleviates chilling injury and maintains nutritive and bioactive compounds and antioxidant activity during postharvest storage of pomegranates. Postharvest Biology and Technology 60: 136–142.

Sharma SK, Maguer ML (1996). Kinetics of lycopene degradation in tomato pulp solids under different processing and storage conditions. Food Research International 29 (3-4): 309–315.

Tareen MJ, Abbasi NA, Hafiz IA (2012). Effect of salicylic acid treatments on storage life of peach fruits cv.‘Flordaking’. Pakistan Journal of Botany 44 (1): 119-124.

USDA, (1991). United Stages standards for grade for fresh tomatoes. United States Department of Agriculture, Agricultural Marketing Service, p.13.

Valero D, Díaz-Mula HM, Zapata PJ, Castillo S, Guillén FN, Martínez-Romero D, Serrano MA (2011). Postharvest treatments with salicylic acid, acetylsalicylic acid or oxalic acid delayed ripening and enhanced bioactive compounds and antioxidant capacity in sweet cherry. Journal of Agricultural and Food Chemistry 59 (10): 5483-5489.

Zhang Y, Chen KS, Zhang SL, Ferguson I (2003). The role of salicylic acid in postharvest ripening of kiwifruit. Postharvest Biology and Technology 28(1): 67-74.