Abstract
Apricot is a delicate fruit of very short storage life, which limits the marketing options of the produce. It has high nutritional prospects and carries appreciable amounts of biologically active components and hence there is an increasing demand for fresh apricot. Keeping in view the growing interest in this fruit, the present investigation was planned to evaluate the effect of different concentrations of salicylic acid (0.5, 1, 1.5 and 2millilimol) on storage quality of apricot during ambient storage. Some biochemical quality parameters as total soluble solids, pH, acidity, ascorbic acid, total phenolics, carotenoids, antioxidant capacity and enzymatic activity (polphenol oxidase, peroxidase and catalase) were evaluated. The results revealed that salicylic acid application significantly maintained quality attributes of apricot at ambient conditions. Among different concentrations; 2 mmol/l salicylic acid retained maximum ascorbic acid, carotenoids, antioxidant activity and maintained lower levels of degrading enzymes followed by 1.5 mmol/l. The effective concentrations of salicylic acid (2, 1.5 mmol/l) slowed down ripening process and kept the produce acceptable up to 12 days, whereas, lower concentrations had no pronounced effect on fruit quality as compared to control. The results suggested that salicylic acid may be used as a postharvest treatment to extend shelf life of apricot for distant marketing.
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Claims 7
Claim · model-written summary
Salicylic acid application significantly maintained apricot quality attributes at ambient conditions
- Taxon
- apricot
Prunus armeniacat0 - Treatment
- salicylic acid applicatione1
- Outcome
- quality attributese1
- Direction
- maintainede1
- Setting
- ambient conditionse1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Biochemical attributes of apricot as influenced by salicylic acid during ambient storage”
e1“salicylic acid application significantly maintained quality attributes of apricot at ambient conditions”
Claim · model-written summary
Two mmol/l salicylic acid retained maximum ascorbic acid, carotenoids and antioxidant activity in apricot
- Taxon
- apricotPrunus armeniacat0
- Treatment
- 2 mmol/l salicylic acide2
- Outcome
- ascorbic acid, carotenoids, antioxidant activitye2
- Direction
- maximume2
- Comparator
- different concentrationse2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Biochemical attributes of apricot as influenced by salicylic acid during ambient storage”
e2“Among different concentrations; 2 mmol/l salicylic acid retained maximum ascorbic acid, carotenoids, antioxidant activity and maintained lower levels of degrading enzymes followed by 1.5 mmol/l”
Claim · model-written summary
Two mmol/l salicylic acid kept degrading enzyme levels lower in apricot
- Taxon
- apricotPrunus armeniacat0
- Treatment
- 2 mmol/l salicylic acide2
- Outcome
- degrading enzymese2
- Direction
- lowere2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Biochemical attributes of apricot as influenced by salicylic acid during ambient storage”
e2“Among different concentrations; 2 mmol/l salicylic acid retained maximum ascorbic acid, carotenoids, antioxidant activity and maintained lower levels of degrading enzymes followed by 1.5 mmol/l”
Claim · model-written summary
Effective salicylic acid concentrations of 2 and 1.5 mmol/l slowed the ripening process of apricot
- Taxon
- apricotPrunus armeniacat0
- Treatment
- salicylic acid (2, 1.5 mmol/l)e3
- Outcome
- ripening processe3
- Direction
- slowed downe3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Biochemical attributes of apricot as influenced by salicylic acid during ambient storage”
e3“The effective concentrations of salicylic acid (2, 1.5 mmol/l) slowed down ripening process and kept the produce acceptable up to 12 days”
Claim · model-written summary
Effective salicylic acid concentrations kept apricot acceptable for up to 12 days
- Taxon
- apricotPrunus armeniacat0
- Treatment
- salicylic acid (2, 1.5 mmol/l)e3
- Outcome
- produce acceptablee3
- Direction
- kepte3
- Value
- 12 dayse3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Biochemical attributes of apricot as influenced by salicylic acid during ambient storage”
e3“The effective concentrations of salicylic acid (2, 1.5 mmol/l) slowed down ripening process and kept the produce acceptable up to 12 days”
Claim · model-written summary
Lower salicylic acid concentrations had no pronounced effect on apricot fruit quality compared with control
- Taxon
- apricotPrunus armeniacat0
- Treatment
- lower concentrationse4
- Outcome
- fruit qualitye4
- Direction
- no pronounced effecte4
- Comparator
- controle4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Biochemical attributes of apricot as influenced by salicylic acid during ambient storage”
e4“whereas, lower concentrations had no pronounced effect on fruit quality as compared to control”
Claim · model-written summary
Salicylic acid may be used as a postharvest treatment to extend apricot shelf life
- Taxon
- apricotPrunus armeniacae5
- Treatment
- salicylic acide5
- Outcome
- shelf lifee5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Biochemical attributes of apricot as influenced by salicylic acid during ambient storage”
e5“The results suggested that salicylic acid may be used as a postharvest treatment to extend shelf life of apricot for distant marketing”
The same questions in other papers
salicylic acid · physiology: pigments · Prunus armeniaca (apricot)Results agree
2 papers in the same direction as this paper
- positive
- positive
salicylic acid · quality: general · Prunus armeniaca (apricot)Results agree
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- positive
- positive
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1 paper more in this group
See all 5 papers →salicylic acid · quality: postharvest · Prunus armeniaca (apricot)Results agree
8 papers in the same direction as this paper
- positive
- positive
- positive
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See all 9 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.