Salicylic Acid Treatment Reduces Lipid Peroxidation and Chlorophyll Degradation and Preserves Quality Attributes of Pointed Gourd Fruit
The marketability of pointed gourd fruit is drastically reduced after harvest due to moisture loss, chlorophyll degradation, yellowing of the skin, and shriveling. The present investigation studied the effect of exogenous salicylic acid (SA) treatment on senescence and fruit quality attributes of po...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2022-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2022/2090562 |
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| author | Nitin Yadav Anil K. Singh Talha Bin Emran Ratiram G. Chaudhary Rohit Sharma Swati Sharma Kalyan Barman |
| author_facet | Nitin Yadav Anil K. Singh Talha Bin Emran Ratiram G. Chaudhary Rohit Sharma Swati Sharma Kalyan Barman |
| author_sort | Nitin Yadav |
| collection | DOAJ |
| description | The marketability of pointed gourd fruit is drastically reduced after harvest due to moisture loss, chlorophyll degradation, yellowing of the skin, and shriveling. The present investigation studied the effect of exogenous salicylic acid (SA) treatment on senescence and fruit quality attributes of pointed gourd during storage under ambient conditions. Fruits were treated by immersing them in different concentrations of SA (1.0 mM, 2.0 mM, and 3.0 mM) and distilled water (control) for 5 minutes. The investigation showed beneficial effects of 3.0 mM SA treatment in lowering weight loss (16.8%), maintaining higher chlorophyll (32.8%) in the skin, and reducing lipid peroxidation (20.2%) compared to the control. SA (3.0 mM)-treated fruits retained 15.3% higher ascorbic acid and about 18% higher total phenol, flavonoids, and radical scavenging activity over pointed gourd fruits in the control group. However, significant difference in the total antioxidant capacity after 6 days of storage was not noted between SA-treated and control fruit. Thus, postharvest salicylic acid treatment can beneficially be used to extend marketability and delay quality deterioration of pointed gourd fruits stored under ambient conditions. |
| format | Article |
| id | doaj-art-c40242cb28fb411fbf5d017e1dbfd000 |
| institution | Kabale University |
| issn | 1745-4557 |
| language | English |
| publishDate | 2022-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-c40242cb28fb411fbf5d017e1dbfd0002025-02-03T01:06:38ZengWileyJournal of Food Quality1745-45572022-01-01202210.1155/2022/2090562Salicylic Acid Treatment Reduces Lipid Peroxidation and Chlorophyll Degradation and Preserves Quality Attributes of Pointed Gourd FruitNitin Yadav0Anil K. Singh1Talha Bin Emran2Ratiram G. Chaudhary3Rohit Sharma4Swati Sharma5Kalyan Barman6Department of HorticultureDepartment of HorticultureDepartment of PharmacyDepartment of ChemistryDepartment of Rasashastra and Bhaishajya KalpanaDivision of Crop ProductionDepartment of HorticultureThe marketability of pointed gourd fruit is drastically reduced after harvest due to moisture loss, chlorophyll degradation, yellowing of the skin, and shriveling. The present investigation studied the effect of exogenous salicylic acid (SA) treatment on senescence and fruit quality attributes of pointed gourd during storage under ambient conditions. Fruits were treated by immersing them in different concentrations of SA (1.0 mM, 2.0 mM, and 3.0 mM) and distilled water (control) for 5 minutes. The investigation showed beneficial effects of 3.0 mM SA treatment in lowering weight loss (16.8%), maintaining higher chlorophyll (32.8%) in the skin, and reducing lipid peroxidation (20.2%) compared to the control. SA (3.0 mM)-treated fruits retained 15.3% higher ascorbic acid and about 18% higher total phenol, flavonoids, and radical scavenging activity over pointed gourd fruits in the control group. However, significant difference in the total antioxidant capacity after 6 days of storage was not noted between SA-treated and control fruit. Thus, postharvest salicylic acid treatment can beneficially be used to extend marketability and delay quality deterioration of pointed gourd fruits stored under ambient conditions.http://dx.doi.org/10.1155/2022/2090562 |
| spellingShingle | Nitin Yadav Anil K. Singh Talha Bin Emran Ratiram G. Chaudhary Rohit Sharma Swati Sharma Kalyan Barman Salicylic Acid Treatment Reduces Lipid Peroxidation and Chlorophyll Degradation and Preserves Quality Attributes of Pointed Gourd Fruit Journal of Food Quality |
| title | Salicylic Acid Treatment Reduces Lipid Peroxidation and Chlorophyll Degradation and Preserves Quality Attributes of Pointed Gourd Fruit |
| title_full | Salicylic Acid Treatment Reduces Lipid Peroxidation and Chlorophyll Degradation and Preserves Quality Attributes of Pointed Gourd Fruit |
| title_fullStr | Salicylic Acid Treatment Reduces Lipid Peroxidation and Chlorophyll Degradation and Preserves Quality Attributes of Pointed Gourd Fruit |
| title_full_unstemmed | Salicylic Acid Treatment Reduces Lipid Peroxidation and Chlorophyll Degradation and Preserves Quality Attributes of Pointed Gourd Fruit |
| title_short | Salicylic Acid Treatment Reduces Lipid Peroxidation and Chlorophyll Degradation and Preserves Quality Attributes of Pointed Gourd Fruit |
| title_sort | salicylic acid treatment reduces lipid peroxidation and chlorophyll degradation and preserves quality attributes of pointed gourd fruit |
| url | http://dx.doi.org/10.1155/2022/2090562 |
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