Alterations in quality characteristics and bioactive compounds of blackberry fruits subjected to postharvest salicylic acid treatment during cold storage.

ABSTRACT: Blackberry deteriorates rapidly after harvest due to its sensitive structure, limiting their storage time to about a week and resulting in significant economic losses. The study was conducted to determine the effects of salicylic acid applications on postharvest fruit quality in blackberries, the harvested fruit was immersed in salicylic acid solutions prepared at concentrations of 0.5, 1, and 1.5 mM for 15 min. Measurements and analyses such as weight loss, decay rate, soluble solids contents (SSC), pH, acidity, respiration rate, vitamin C, organic acids, and phenolic compounds were performed on fruits stored for 12 days with intervals of 4 days. Applying salicylic acid to fruits resulted in significantly less weight loss and decay rate. Salicylic acid application was effective in increas

SUBMITTER: Sakaldas M 

PROVIDER: S-EPMC11606889 | biostudies-literature | 2024 Nov

REPOSITORIES: biostudies-literature