Effect of salicylic acid treatment on reducing chilling injury in stored pomegranates

• Published in: Postharvest biology and technology Vol. 53; no. 3; pp. 152 - 154
• Main Authors: Sayyari, M., Babalar, M., Kalantari, S., Serrano, M., Valero, D.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier B.V 01-09-2009; Amsterdam; New York: Elsevier; Elsevier
• Subjects: application rate; ascorbic acid; Biological and medical sciences; chemical concentration; chemical treatment; Chilling injury; cold storage; Electrolyte leakage; electrolytes; Food industries; Fruit and vegetable industries; fruit composition; Fundamental and applied biological sciences. Psychology; peels; Pomegranate; pomegranates; Salicylic acid; Salicylic acid; Electrolyte leakage; Pomegranate; Chilling injury; Fruit; Cell permeability; Membrane integrity; Ionic conductivity; Punica granatum; Chemical treatment; Dicotyledones; Angiospermae; Cooling treatment; Punicaceae; Spermatophyta; Cold induced disorder; Acid medium
• ISSN: 0925-5214; 1873-2356
• DOI: 10.1016/j.postharvbio.2009.03.005

Pomegranate fruit were treated with salicylic acid (SA) at different concentrations (0.7, 1.4 or 2.0
mM), then stored at 2
°C for 3 months to investigate chilling injury (CI). SA treatments, especially at 2
mM concentration, were highly effective in reducing CI and electrolyte leakage in the husk of pomegranate, as well as ascorbic acid (AA) loss compared with that observed in control fruit.