Abstract
Santa Rosa plum (Prunus salicina Lindell) grows profitably under sub-temperate conditions of India but has a very limited postharvest life due to decay, mechanical injury and other ripening related changes. This necessitates searching for novel methods to make it available for longer period in the market. The plums were treated with salicylic acid (SA) (0.5, 1.0, 1.5 and 2.0 mM) aqueous dip treatments for 10 min at 20oC, air-dried and packed in plastic punnets followed by storage at 2ºC and 90 ± 5 % RH. Among different treatments, SA (2.0 mM) was found to be the best formaintaining the fruit quality and overall acceptability. Likewise, SA treatments significantly influenced fruit quality. The colour of SA treated fruits was maintained for a significant period over control. This study reflects that salicylic acid dip treatment can be integrated as an effective postharvest practice in the supply chain management of Santa Rosa plums to extend their storage life while maintaining fruit quality during storage for 36 days.
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