Vol. 7, Issue 3 (2019)
Effect of salicylic acid and acylated salicylic acid on the shelf-life of guava (Psidium guajava L.) fruit during storage
Author(s): Bharati Killadi, Jyotirmayee Lenka, Rekha Chaurasia and DK Shukla
Abstract: The objective of this study was to determine the effect of salicylic acid and acylated salicylic acid on the shelf life of guava (Psidium guajava L. ‘Allahabad Safeda’) during low temperature as well as ambient storage. Freshly-harvested, physiologically mature guava fruits were treated with salicylic acid 1mM (SA), acylated salicylic acid 1mM (ASA) and control for 5 minutes by dipping method, followed by storage at 8±2o C and 90 % relative humidity for 21 days. Simultaneously, fruits were also stored under ambient conditions. There was a significant difference among the treatments, dipping in 1mM SA exhibited lower per cent cumulative physiological loss in weight (CPLW %) (8.59 %) as compared to control (9.92%) fruit dipped in distilled water under ambient conditions. The results were similar for CPLW in SA treated fruits stored under low temperature. Furthermore, SA treatment maintained lower ascorbic acid content (166.63 mg/100g) and TSS (9.730 B) and higher fruit firmness (10.40 Kg/Cm2) compare to ASA and control fruits on the 14th day under low temperature storage. The antioxidant content by FRAP was 108.66 µmoles/g and DPPH 89.64 % inhibition on the 14th day of cold storage. The results indicated that SA treatment was found to effectively influence to prolong its shelf-life and maintain quality of guava fruit during low temperature storage for 14 days and 7 days under ambient conditions.
Pages: 1848-1852 | 555 Views 156 Downloads
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How to cite this article:
Bharati Killadi, Jyotirmayee Lenka, Rekha Chaurasia, DK Shukla. Effect of salicylic acid and acylated salicylic acid on the shelf-life of guava (Psidium guajava L.) fruit during storage. Int J Chem Stud 2019;7(3):1848-1852.
