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Salicylic acid treatment saves quality and enhances antioxidant properties of apricot fruit

Author

Listed:
  • Ahmed Ezzat

    (Institute of Horticulture, University of Debrecen, Debrecen, Hungary
    Department of Horticulture, Faculty of Agriculture, Kafrelsheikh University, Kafr El-Shaikh, Egypt)

  • Amin Ammar

    (Department of Food Science and Technology, Faculty of Agriculture, Kafrelsheikh University, Kafr El-Shaikh, Egypt)

  • Zoltán Szabó

    (Institute of Horticulture, University of Debrecen, Debrecen, Hungary)

  • Imre J. Holb

    (Institute of Horticulture, University of Debrecen, Debrecen, Hungary
    Plant Protection Institute, Centre for Agricultural Research, Hungarian Academy of Sciences, Budapest, Hungary)

Abstract

The aim of this study was to investigate the effect of three salicylic acid (SA) concentrations (0.5, 1 and 2 mmol/l) on 7 fruit quality attributes of three apricot cultivars ('Flavor Cot', 'Jumbo Cot' and 'Bergeron') during cold storage (at 1°C for 7, 14, 21 and 28 days). Applications of 1 or 2 mmol/l SA significantly reduced chilling injury and fruit decay of apricot fruit as well as membrane electrolyte leakage and ascorbic acid content. Fruits treated with SA resulted in high total polyphenolic content, antioxidant capacity and carotenoids content while these parameters significantly decreased in non-treated control fruits. Overall, our results showed that SA prolonged the storability of fruits of three different apricot cultivars during cold storage.

Suggested Citation

  • Ahmed Ezzat & Amin Ammar & Zoltán Szabó & Imre J. Holb, 2017. "Salicylic acid treatment saves quality and enhances antioxidant properties of apricot fruit," Horticultural Science, Czech Academy of Agricultural Sciences, vol. 44(2), pages 73-81.
    • Handle: RePEc:caa:jnlhor:v:44:y:2017:i:2:id:177-2015-hortsci
    DOI: 10.17221/177/2015-HORTSCI
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