Enhancement of Anti-Inflammatory and Antioxidant Activities of Mango Fruit by Pre- and Postharvest Application of Salicylic Acid

Mango fruits have a high nutritional value and are beneficial to health. However, losses frequently occur after harvest, because they perishable. Salicylic acid (SA) can be used preserve fruit quality maintain their contents. Therefore, this study was conducted investigate the effects of applications 2 mM SA on physicochemical properties, bioactive compounds, antioxidant anti-inflammatory activities mango fruit. For purpose, received preharvest (Pre SA) or postharvest (Post SA), combination + Post SA); were stored at 13 °C for 20 days. Weight loss, decay, 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging activity maintained in SA-treated The Pre treatment superior delaying ripening, maintaining lower soluble solids contents higher total acidity. In addition, phenolic ferric reducing power, free substances (such as nitric oxide), well hyaluronidase inhibition, throughout storage. both pre- treatments recommended preserving fruit, such Nam Dok Mai Si Thong, properties human