effect of postharvest salicylic acid application on some quality attributes and antioxidant activity of kiwifruit (actinidia deliciosa cv. hayward)
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abstract
abstract effect of different concentrations of salicylic acid on postharvest life of kiwifruit (actinidia deliciosa) cultivar hayward at 0 ±.5 °c and 90-95% rh was studied. fruits were treated with salicylic acid (0, 1 and 2 mmol/l-1) and stored at 0±.5°c for 16 weeks. fruit quality attributes assessment including firmness, total acidity, soluble solid content, ascorbic acid, antioxidant activity, catalase enzyme activity and total protein content was conducted after 8 and 16 weeks of cold storage. salicylic acid treatment significantly retained fruit firmness and 2 mmol/l-1 was the most effective treatment in retaining fruit firmness. salicylic acid treatment also had a significant effect on total acidity after 16 weeks and ascorbic acid after 8 weeks, but had no significant effect on soluble solid content. salicylic acid significantly affected on antioxidant activity. effect of salicylic acid had a significant increase in catalase enzyme activity and total protein content after 16 weeks of cold storage.
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Journal title:
علوم باغبانیجلد ۲۴، شماره ۱، صفحات ۰-۰
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