Effect of Postharvest treatments of GABA and salicylic acid in antioxidant quality and marketability of Strawberry

Strawberry is highly perishable with huge post-harvest losses. So preserving quality and increasing in storability by using of safe compounds is important. In this case, the effect of salicylic acid and GABA (0, 0.5 and 1 mM) as a factorial experiment in completely randomized design were analyzed on longevity and qualitative and biochemical traits of strawberry during 7 and 14 after cold storage. results showed that all combined treatments and also GABA except for salicylic acid prevented the pH of juice to increase. The lowest amount of soluble solids was observed in Combination of GABA and salicylic acid (0.5 and 1mM) and the most effective treatment in maintaining vitamin C related to GABA 0.5mM. Combined treatments of salicylic acid and GABA (0.5 mM) and salicylic acid 1mM and GABA 0.5mM have the most effect on maintaining titrable acidity and total phenol content, respectively.  The highest activity of phenylalanine ammonia lyase enzyme was observed in combination treatments of salicylic acid and GABA (0.5mM). The effect of salicylic acid on poly phenol oxidase and catalase activates were more than GABA. Treatment of fruits with salicylic acid and GABA significantly increased the antioxidant activity compare to controls as fruits treated with salicylic acid and GABA (0.5 and 1 mM) have the most antioxidant activity. Treatment with salicylic acid and GABA have more potential in preserving marketability of strawberry because of better maintaining qualitative and biochemical characteristics and also reducing water loss of fruits surface.