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Postharvest Application of Salicylic Acid and Potassium Phosphite in Reducing Decay and Maintaining the Quality of Valencia Orange (Citrus sinensis L.) Fruit During Cold Storage
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Majid Rahemi   , Mohadese Mirshekari , Zahra Delavar Ardekani |
| Shiraz University |
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Abstract: (95 Views) |
| Abstract
Chemical compounds such as salicylic acid (SA) and potassium phosphite can be used as chemical elicitors that induce resistance in orange fruit to Penicillium digitatum L. The purpose of this research was to evaluate the effects of SA and potassium phosphite (PPH) on postharvest decay, quantitative and qualitative traits of Valencia orange during cold storage. The experiments were conducted as completely randomized design (first experiment) and factorial arrangement based on a completely randomized design (second experiment) with three replications. Treatments were SA (0, 500, 1000 and 2000 mgL-1) and PPH (0, 0.5, 1 and 2 mlL-1). In the first experiment, fruit was immersed in SA and PPH solutions and stored at 5°C for 2 weeks and then wounded and inoculated with suspension spores of green mold and return to the cold storage for 2 more weeks. In the second experiment, fruit were immersed in the same solutions of SA and PPH and stored at 5°C for 3 and 6 weeks. The results showed that SA at 1000 mgL-1 and PPH at 0.5mlL-1 significantly reduced decay percentage. Potassium phosphite at 0.5 and 1 ml L-1 significantly increased total phenol content of fruit juice and reduced weight loss of fruit after 6 weeks storage at 5 °C. Salicylic acid at 2000 mgL-1 and PPH increased vitamin C. Potassium phosphite significantly increased phosphorus and H2O2 in the peel of Valencia orange after 6 weeks storage at 5°C. We concluded that PPH at 0.5mlL-1 can be used to control postharvest decay of citrus fruits during cold storage.
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| Keywords: Defense chemicals, Decay and qualitative and quantitative treats of fruits |
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Type of Study: Applicable |
Subject:
Postharvest physiology
Received: 2024/03/9 | Accepted: 2024/11/25 | Published: 2025/05/25
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