Salicylic Acid and Putrescine to Reduce Post-Harvest Storage Problems and Maintain Quality of Murcott Mandarin Fruit

Hassan A Ennab,Shamel M Alam-Eldein,Mervat A El-Shemy

doi:10.3390/agronomy10010115

Hassan A Ennab, Shamel M Alam-Eldein + Show 1 more

Open Access

https://doi.org/10.3390/agronomy10010115

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Abstract

Natural products have been used to improve citrus fruit quality and storability, which increase the fruit marketing period and exportation to distant markets. This study was conducted to evaluate the role of salicylic acid and putrescine on reducing post-harvest loss and maintaining the quality of stored Murcott mandarin. Fruit were harvested at 297–300 days from full bloom, and five 5-min dipping treatments were applied; salicylic acid (200 and 400 ppm), putrescine (50 and 100 ppm), and the control. One group of fruit was stored at 5 ± 1 °C and 90–95% relative humidity (RH), and the other group was stored at 23 ± 1 °C and 60–70% RH for 45 days. Quality attributes were recorded at harvest, 15, 30, and 45 days of storage. Weight loss and decay were significantly decreased with the application of salicylic acid and putrescine. Both materials were also effective maintaining fruit firmness, total soluble solids (TSS), acidity, TSS: acid ratio, and ascorbic acid during storage. Salicylic acid, especially at 400 ppm was more effective to reduce weight loss and decay, and to maintain fruit quality in comparison to putrescine treatments. It could be concluded that salicylic acid and putrescine are effectively delaying post-harvest deterioration rate and extending the storage period of Murcott mandarin fruit with acceptable quality.

Highlights

The oldest known budded Murcott mandarin tree was found in Florida, USA, in 1922, and named after Charles Murcott Smith [1]
Valencia oranges stored for 2 months at 20 ◦ C and 50–75% relative humidity (RH) showed a reduction of 9.5% in peel weight, but 2.1% in pulp weight [56]
The average of two seasons showed that the increase in total soluble solids (TSS) of 400 ppm salicylic acid-treated fruit after 45 days storage at cold temperature was 12.8% compared to 12.1% at harvest, whereas those values recorded 15.1% and 12.3% for the control fruit, respectively

Summary

Introduction

The oldest known budded Murcott mandarin tree was found in Florida, USA, in 1922, and named after Charles Murcott Smith [1]. It is known as Smith Tangerine, Honey Murcott [2], or Honey. Trees are moderate in size and vigor with alternate bearing often occurring. Fruit is medium in size (2.5–3 inches in diameter) with reddish orange, fairly thin, and smooth peel. Flesh color is dark orange, and juice content is high with excellent TSS: acid ratio for fresh fruit market, but low storability [3]

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