Salicylic Acid and Packaging Method Effects on Storability of Pear Fruits

Abstract

A factorial experiment with randomized complete block design carried out in Koya city and Erbil governorate during 2015 and 2016 seasons on (Pyrus communis L. cv. Spadona) to investigate tree spraying with (0, 0.5, 1.0 and 1.5%) salicylic acid (SA) and dipping fruits after harvesting in 0, 250, 500 and 1000 mg/l SA, followed by packaging in perforated or imperforated polyethylene bags and stored at 1±1°C and 85–90% relative humidity for 60 days. Results indicated that spraying SA and packaging in imperforated bags improved fruits storability through a reduction in weight loss, reserve firmness, reduce total acidity, total soluble solids and peroxidase activity, and a significant increment in total phenolic contents compared to control treatment. Non-significant differences were appeared between treatments of dipping in SA and control treatment for fruit weight loss, firmness and total acidity for the two seasons, whereas dipping fruits in 1000 mg/l SA resulted in a significant increase in total sugars and total phenolic content compared to control treatment. This study concludes that SA treatments either spraying trees or dipping fruits and store in imperforate bags improved the storability of pear fruits under cold storage conditions.

Keywords: Cold storage of pear, salicylic acid, the peroxidase enzyme, total phenolic content

Cite this Article

Ikbal M. Al-Barzinji, Nameer N. Fadhil, Tahir A. Ahmed. Salicylic Acid and Packaging Method Effects on Storability of Pear Fruits. Research & Reviews: Journal of Agricultural Science and Technology. 2017; 6(2): 20–31p.