Postharvest treatments with methyl jasmonate and salicylic acid for maintaining physico-chemical characteristics and sensory quality properties of apricot fruit during cold storage and shelf-life

• Autorzy: Ezzat A. , Ammar A. , Szabo Z. , Nyeki J. , Holb I.J.
• Języki publikacji: EN

Abstrakty

EN

The aim of this study was to investigate the effect of methyl jasmonate and salicylic acid on 12 quality parameters of apricot fruit in treatments of cold storage (1o C for 7, 14 and 21 days) and shelf-life (4 and 8 days at 25o C after a 21-day cold storage treatment). Fruit quality parameters included 6 physico-chemical characteristics (weight loss, fruit fi rmness, total soluble solids, acidity, total soluble solids/acidity ratio and juice pH) and 6 sensory properties (skin and flesh colour, texture, taste, visual appearance and overall acceptability). Among physico-chemical characteristics, applications of 0.2 mmol/L methyl jasmonate and 2 mmol/L salicylic acid signifi cantly reduced fruit weight loss, fruit softening and juice pH and maintained soluble solid content and acidity over the whole storage period. Among sensory properties, all parameters were generally increased by methyl jasmonate and salicylic acid treatments compared to water-treated control and the water-treated fruits showed the lowest scores below the acceptability limit except for skin colour. In conclusion, our results suggest using methyl jasmonate and/or salicylic acid to enhance and prolong the storability of apricot fruits during both cold storage and shelf-life period.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2017
• Tom: 67
• Numer: 2
• Opis fizyczny: P.159-166,fig.,ref.

Twórcy

autor

Ezzat A.

• Institute of Horticulture, University of Debrecen, H-4015 P. O. Box. 36. Debrecen, Hungary
• Department of Horticulture, Faculty of Agriculture, Kafrelsheikh University, Egypt

autor

Ammar A.

• Department of Food Science and Technology, Faculty of Agriculture, Kafelelsehikh University, Egyp

autor

Szabo Z.

• Institute of Horticulture, University of Debrecen, H-4015 P. O. Box. 36. Debrecen, Hungary

autor

Nyeki J.

• Institute of Horticulture, University of Debrecen, H-4015 P. O. Box. 36. Debrecen, Hungary

autor

Holb I.J.

• Institute of Horticulture, University of Debrecen, H-4015 P. O. Box. 36. Debrecen, Hungary
• Plant Protection Institute, Centre for Agricultural Research, Hungarian Academy of Sciences, Budapest, Hungary

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Identyfikatory

DOI

10.1515/pjfns-2016-0013