Postharvest Treatments with Methyl Jasmonate and Salicylic Acid for Maintaining Physico-Chemical Characteristics and Sensory Quality Properties of Apricot Fruit during Cold Storage and Shelf-Life
The aim of this study was to investigate the effect of methyl jasmonate and salicylic acid on 12 quality parameters of apricot fruit in treatments of cold storage (1°C for 7, 14 and 21 days) and shelf-life (4 and 8 days at 25°C after a 21-day cold storage treatment). Fruit quality parameters include...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2017-06-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2017.67.issue-2/pjfns-2016-0013/pjfns-2016-0013.xml?format=INT |
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| author | Ezzat Ahmed Ammar Amin Szabó Zoltán Nyéki József Holb Imre J. |
| author_facet | Ezzat Ahmed Ammar Amin Szabó Zoltán Nyéki József Holb Imre J. |
| author_sort | Ezzat Ahmed |
| collection | DOAJ |
| description | The aim of this study was to investigate the effect of methyl jasmonate and salicylic acid on 12 quality parameters of apricot fruit in treatments of cold storage (1°C for 7, 14 and 21 days) and shelf-life (4 and 8 days at 25°C after a 21-day cold storage treatment). Fruit quality parameters included 6 physico-chemical characteristics (weight loss, fruit firmness, total soluble solids, acidity, total soluble solids/acidity ratio and juice pH) and 6 sensory properties (skin and flesh colour, texture, taste, visual appearance and overall acceptability). Among physico-chemical characteristics, applications of 0.2 mmol/L methyl jasmonate and 2 mmol/L salicylic acid significantly reduced fruit weight loss, fruit softening and juice pH and maintained soluble solid content and acidity over the whole storage period. Among sensory properties, all parameters were generally increased by methyl jasmonate and salicylic acid treatments compared to water-treated control and the water-treated fruits showed the lowest scores below the acceptability limit except for skin colour. In conclusion, our results suggest using methyl jasmonate and/or salicylic acid to enhance and prolong the storability of apricot fruits during both cold storage and shelf-life period. |
| format | Article |
| id | doaj-art-c5fa28e9825d4559867724056f137d6f |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2017-06-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-c5fa28e9825d4559867724056f137d6f2025-02-02T20:34:55ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072017-06-0167215916610.1515/pjfns-2016-0013pjfns-2016-0013Postharvest Treatments with Methyl Jasmonate and Salicylic Acid for Maintaining Physico-Chemical Characteristics and Sensory Quality Properties of Apricot Fruit during Cold Storage and Shelf-LifeEzzat Ahmed0Ammar Amin1Szabó Zoltán2Nyéki József3Holb Imre J.4Institute of Horticulture, University of Debrecen, H-4015 P. O. Box. 36. Debrecen, HungaryDepartment of Food Science and Technology, Faculty of Agriculture, Kafelelsehikh University, EgyptInstitute of Horticulture, University of Debrecen, H-4015 P. O. Box. 36. Debrecen, HungaryInstitute of Horticulture, University of Debrecen, H-4015 P. O. Box. 36. Debrecen, HungaryInstitute of Horticulture, University of Debrecen, H-4015 P. O. Box. 36. Debrecen, HungaryThe aim of this study was to investigate the effect of methyl jasmonate and salicylic acid on 12 quality parameters of apricot fruit in treatments of cold storage (1°C for 7, 14 and 21 days) and shelf-life (4 and 8 days at 25°C after a 21-day cold storage treatment). Fruit quality parameters included 6 physico-chemical characteristics (weight loss, fruit firmness, total soluble solids, acidity, total soluble solids/acidity ratio and juice pH) and 6 sensory properties (skin and flesh colour, texture, taste, visual appearance and overall acceptability). Among physico-chemical characteristics, applications of 0.2 mmol/L methyl jasmonate and 2 mmol/L salicylic acid significantly reduced fruit weight loss, fruit softening and juice pH and maintained soluble solid content and acidity over the whole storage period. Among sensory properties, all parameters were generally increased by methyl jasmonate and salicylic acid treatments compared to water-treated control and the water-treated fruits showed the lowest scores below the acceptability limit except for skin colour. In conclusion, our results suggest using methyl jasmonate and/or salicylic acid to enhance and prolong the storability of apricot fruits during both cold storage and shelf-life period.http://www.degruyter.com/view/j/pjfns.2017.67.issue-2/pjfns-2016-0013/pjfns-2016-0013.xml?format=INTapricotmethyl jasmonatesalicylic acidpostharvest qualityfruit quality estimation |
| spellingShingle | Ezzat Ahmed Ammar Amin Szabó Zoltán Nyéki József Holb Imre J. Postharvest Treatments with Methyl Jasmonate and Salicylic Acid for Maintaining Physico-Chemical Characteristics and Sensory Quality Properties of Apricot Fruit during Cold Storage and Shelf-Life Polish Journal of Food and Nutrition Sciences apricot methyl jasmonate salicylic acid postharvest quality fruit quality estimation |
| title | Postharvest Treatments with Methyl Jasmonate and Salicylic Acid for Maintaining Physico-Chemical Characteristics and Sensory Quality Properties of Apricot Fruit during Cold Storage and Shelf-Life |
| title_full | Postharvest Treatments with Methyl Jasmonate and Salicylic Acid for Maintaining Physico-Chemical Characteristics and Sensory Quality Properties of Apricot Fruit during Cold Storage and Shelf-Life |
| title_fullStr | Postharvest Treatments with Methyl Jasmonate and Salicylic Acid for Maintaining Physico-Chemical Characteristics and Sensory Quality Properties of Apricot Fruit during Cold Storage and Shelf-Life |
| title_full_unstemmed | Postharvest Treatments with Methyl Jasmonate and Salicylic Acid for Maintaining Physico-Chemical Characteristics and Sensory Quality Properties of Apricot Fruit during Cold Storage and Shelf-Life |
| title_short | Postharvest Treatments with Methyl Jasmonate and Salicylic Acid for Maintaining Physico-Chemical Characteristics and Sensory Quality Properties of Apricot Fruit during Cold Storage and Shelf-Life |
| title_sort | postharvest treatments with methyl jasmonate and salicylic acid for maintaining physico chemical characteristics and sensory quality properties of apricot fruit during cold storage and shelf life |
| topic | apricot methyl jasmonate salicylic acid postharvest quality fruit quality estimation |
| url | http://www.degruyter.com/view/j/pjfns.2017.67.issue-2/pjfns-2016-0013/pjfns-2016-0013.xml?format=INT |
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