Effect of pre- and postharvest salicylic acid treatment on quality characteristics of tomato during cold storage

Abstract

Nowadays, there is a considerable tendency to replace dangerous chemicals with natural compounds, compatible with plant, human, and nature. This study was aimed to assess the effect of salicylic acid on quality and storage life of tomato (Lycopersicon esculentum cv. Baraka). The salicylic acid application was including plant foliar application three weeks before harvest at concentration 4 mM, followed by the postharvest dipping fruits in salicylic acid at different concentrations (1, 2, 4 mM), then storing at 10°C for 40 days to investigate quantitative and qualitative characteristics. The chilling injury symptoms, electrolyte leakage, decay and a* (redness) value significantly decreased and activity ascorbate peroxidase increased. Ascorbic acid content, total soluble solid, titratable acidity, firmness, and L* (lightness) retained by salicylic acid treatments. The salicylic acid application had no significant influence on weight loss and b*. Application of salicylic acid in all concentrations, especially a combination of treatments preharvest to concentrations 4 mM as well as postharvest 4 mM, had the highest influence on qualitative and quantitative characteristics and increased the postharvest life of the tomato fruit.