Abstract
Effect of methyl jasmonate, salicylic acid and ascorbic acid on quality parameters of strawberry (Fragaria x ananassa Duch) fruit during cold storage
Highlights
The objective of this work was to investigate the combined solution effects of methyl jasmonate, salicylic acid and ascorbic acid on storability of strawberry fruits
Treatment of fruits of strawberry with combined solutions of methyl jasmonate, salicylic acid and ascorbic acid positively influenced on storability of the fruits
Treatment with combined solution resulted in improvement of texture of fruits during storage process
Summary
The objective of this work was to investigate the combined solution effects of methyl jasmonate, salicylic acid and ascorbic acid on storability of strawberry fruits. Strawberries (Fragaria x ananassa Duch) are one of the most popular berries in the world. The quality, chemical composition and sensory parameters of strawberries during fresh storage period have been studied intensively [1]. Strawberries are a good source of vitamins and minerals, and their quality and chemical composition vary among cultivars and with postharvest handling conditions [2]. Strawberry fruit is a rich source of natural antioxidants and phytochemicals, anthocyanins, flavonoids, phenolic acids[3-8]. Shelf life of strawberries is very limited. During fresh storage fruits undergo significant microbial decay, fruit softening, water loss, loss of red color, brown pigment formation, and flavor changes [1, 9–10]
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