Postharvest Application of Salicylic Acid Improves Storability of Peach(Prunuspersicacv. Elberta) Fruits

ABSTRACT: In present study the effect of postharvest application of salicylic acid on fruit quality and storage life of peach fruit cv. Elberta was investigated. Four concentrations of salicylic acid including: 0 (as control), 1, 2 and 4 mM were applied and the quality parameters of fruit were evaluated during seven weeks of storage at weekly intervals. The results indicated that postharvest treatment of peach fruits using salicylic acid improved fruit quality with being evidence of lowered weight loss and fungal decay. Salicylic acid especially at 2 mM concentration had positive effect on firmness, total phenolic contents and antioxidant capacity of fruits without any adverse influence on fruit taste and appearance. Postharvest treatment with 4 mM salicylic acid slightly damaged the fruits and was less effective than 2 mM in retaining fruit quality.The results indicated that salicylic acid can be used as a safe alternative for chemicals to improve peach storability.