International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 7, Issue:9, September, 2018

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(9): 2390-2397

Impact of Salicylic Acid Treatments on Storage Quality of Guava Fruits cv. Lalit during Storage
Janagam Venu Madhav1*, Shruti Sethi1, R.R. Sharma1 and A. Nagaraja2
1Division of Food Science and Postharvest Technology
2Division of Fruits and Horticultural Technology, ICAR-Indian Agricultural Research Institute, New Delhi, New Delhi - 110012, India
*Corresponding author

Guava fruits of cv. Lalit were treated with salicylic acid (SA) and 5-sulfosalicylic acid (SSA) at 1 mM and 2 mM concentration and stored at 10oC for 12 days. After storage, fruits were transferred to ambient conditions (20±2oC) for 3 days shelf life stimulation period and then observations were recorded up to 12+3 days. Results revealed that fruits treated with SA or SSA at 2 mM concentration showed minimum weight loss and colour change but maintained maximum firmness, total phenolics and ascorbic acid content. Fruits treated with SA or SSA @ 2 mM also showed lower and/or delayed the respiration and ethylene production and minimum increase in TSS as compared to untreated fruits. Hence, SA or SSA 2 mM can be effectively used for maintenance of desired postharvest quality and extending the shelf life of guava fruits during storage at 10oC followed by 3 days of simulated shelf life period.

Keywords: Guava, Weight loss, Respiration rate, Total phenolics, Ascorbic acid

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How to cite this article:

Janagam Venu Madhav, Shruti Sethi, R.R. Sharma and Nagaraja, A. 2018. Impact of Salicylic Acid Treatments on Storage Quality of Guava Fruits cv. Lalit during Storage.Int.J.Curr.Microbiol.App.Sci. 7(9): 2390-2397. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.