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Salicylic acid treatment maintains fruit quality of Japanese plum (Prunus salicina Lindell) cv. ‘Santa Rosa.

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Title Salicylic acid treatment maintains fruit quality of Japanese plum (Prunus salicina Lindell) cv. ‘Santa Rosa.
Not Available
 
Creator Sharma S. and Sharma RR
 
Subject Anthocyanin, Firmness, Fruit quality, Japanese plums, Salicylic acid
 
Description Not Available
Santa Rosa plum (Prunus salicina Lindell) grows profitably under sub-temperate conditions of India but has a very limited postharvest life due to decay, mechanical injury and other ripening related changes. This necessitates searching for novel methods to make it available for longer period in the market. The plums were treated with salicylic acid (SA) (0.5, 1.0, 1.5 and 2.0 mM) aqueous dip treatments for 10 min at 20oC, air-dried and packed in plastic punnets followed by storage at 2ºC and 90 ± 5 % RH. Among different treatments, SA (2.0 mM) was found to be the best for maintaining the fruit quality and overall acceptability. Likewise, SA treatments significantly influenced fruit quality. The colour of SA treated fruits was maintained for a significant period over control. This study reflects that salicylic acid dip treatment can be integrated as an effective postharvest practice in the supply chain management of Santa Rosa plums to extend their storage life while maintaining fruit quality during storage for 36 days.
Not Available
 
Date 2018-01-19T08:34:19Z
2018-01-19T08:34:19Z
2017-09-01
 
Type Research Paper
 
Identifier Sharma S. and Sharma RR. 2017. Salicylic acid treatment maintains fruit quality of Japanese plum (Prunus salicina Lindell) cv. ‘Santa Rosa. Indian Journal of Agricultural Sciences. 87 (9): 1209-1213.
0019 5022
http://krishi.icar.gov.in/jspui/handle/123456789/5745
 
Language English
 
Relation Not Available;
 
Publisher ICAR