Postharvest Treatments with Methyl Jasmonate and Salicylic Acid for Maintaining Physico-Chemical Characteristics and Sensory Quality Properties of Apricot Fruit during Cold Storage and Shelf-Life

Ahmed Ezzat; Amin Ammar; Zoltán Szabó; József Nyéki; Imre J. Holb

doi:10.1515/pjfns-2016-0013

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Postharvest Treatments with Methyl Jasmonate and Salicylic Acid for Maintaining Physico-Chemical Characteristics and Sensory Quality Properties of Apricot Fruit during Cold Storage and Shelf-Life

Ahmed Ezzat

Amin Ammar

Zoltán Szabó

József Nyéki

Imre J. Holb

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Publication date: 2017-06-30

Pol. J. Food Nutr. Sci. 2017;67(2):159-166

DOI: https://doi.org/10.1515/pjfns-2016-0013

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References (30) Citations (41)

KEYWORDS

apricot

methyl jasmonate

salicylic acid

postharvest quality

fruit quality estimation

ABSTRACT

The aim of this study was to investigate the effect of methyl jasmonate and salicylic acid on 12 quality parameters of apricot fruit in treatments of cold storage (1oC for 7, 14 and 21 days) and shelf-life (4 and 8 days at 25oC after a 21-day cold storage treatment). Fruit quality parameters included 6 physico-chemical characteristics (weight loss, fruit firmness, total soluble solids, acidity, total soluble solids/acidity ratio and juice pH) and 6 sensory properties (skin and flesh colour, texture, taste, visual appearance and overall acceptability). Among physico-chemical characteristics, applications of 0.2 mmol/L methyl jasmonate and 2 mmol/L salicylic acid significantly reduced fruit weight loss, fruit softening and juice pH and maintained soluble solid content and acidity over the whole storage period. Among sensory properties, all parameters were generally increased by methyl jasmonate and salicylic acid treatments compared to water treated control and the water treated fruits showed the lowest scores below the acceptability limit except for skin colour. In conclusion, our results suggest using methyl jasmonate and/or salicylic acid to enhance and prolong the storability of apricot fruits during both cold storage and shelf-life period.

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