Abstract
The effects of preharvest foliar application of salicylic acid, calcium acetate and proline alone or in combinations on fruit quality and storability of “Early Sweet” peaches cultivar were investigated during 2020 and 2021 seasons. The results showed that preharvest application of all treatments increased fruit flesh firmness as compared with control treatment. Salicylic acid treatment increased fruit weight, size and diameter. Moreover, decreased total sugars and fruit weight loss after storage. The results also showed that, calcium acetate treatment enhanced physical and chemical properties of fruits especially fruit firmness before and after harvest. Proline treatment increased fruit weight, fruit diameter, flesh firmness, TSS, peel anthocyanin content and total sugars. Furthermore, decreased fruit acidity and weight loss after storage on room temperature. In conclusion, the results of the present study recommended using the combination of salicylic acid plus calcium acetate and proline to enhance fruit quality and shelf life of peaches.
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Claims 11
Claim · model-written summary
All preharvest treatments increased peach flesh firmness relative to control.
- Taxon
- Peaches
Prunus persicat0 - Treatment
- all treatmentse0
- Outcome
- fruit flesh firmnesse0
- Direction
- increasede0
- Comparator
- control treatmente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“preharvest application of all treatments increased fruit flesh firmness as compared with control treatment”
t0“Peaches”
Claim · model-written summary
Salicylic acid increased peach fruit weight, size and diameter.
- Taxon
- PeachesPrunus persicat0
- Treatment
- Salicylic acid treatmente0
- Outcome
- fruit weight, size and diametere0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Salicylic acid treatment increased fruit weight, size and diameter”
t0“Peaches”
Claim · model-written summary
Salicylic acid decreased peach total sugars.
- Taxon
- PeachesPrunus persicat0
- Treatment
- Salicylic acid treatmente0
- Outcome
- total sugarse0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Salicylic acid treatment increased fruit weight, size and diameter. Moreover, decreased total sugars”
t0“Peaches”
Claim · model-written summary
Salicylic acid decreased peach fruit weight loss after storage.
- Taxon
- PeachesPrunus persicat0
- Treatment
- Salicylic acid treatmente0
- Outcome
- fruit weight losse0
- Direction
- decreasede0
- Qualifier
- after storagee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Salicylic acid treatment increased fruit weight, size and diameter. Moreover, decreased total sugars and fruit weight loss after storage”
t0“Peaches”
Claim · model-written summary
Calcium acetate enhanced peach fruit physical and chemical properties, especially firmness before and after harvest.
- Taxon
- PeachesPrunus persicat0
- Treatment
- calcium acetate treatmente0
- Outcome
- physical and chemical properties of fruits especially fruit firmnesse0
- Direction
- enhancede0
- Qualifier
- before and after harveste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“calcium acetate treatment enhanced physical and chemical properties of fruits especially fruit firmness before and after harvest”
t0“Peaches”
Claim · model-written summary
Proline increased peach fruit weight and diameter.
- Taxon
- PeachesPrunus persicat0
- Treatment
- Proline treatmente0
- Outcome
- fruit weight, fruit diametere0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Proline treatment increased fruit weight, fruit diameter, flesh firmness, TSS, peel anthocyanin content and total sugars”
t0“Peaches”
Claim · model-written summary
Proline increased peach flesh firmness and TSS.
- Taxon
- PeachesPrunus persicat0
- Treatment
- Proline treatmente0
- Outcome
- flesh firmness, TSSe0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Proline treatment increased fruit weight, fruit diameter, flesh firmness, TSS, peel anthocyanin content and total sugars”
t0“Peaches”
Claim · model-written summary
Proline increased peach peel anthocyanin content and total sugars.
- Taxon
- PeachesPrunus persicat0
- Treatment
- Proline treatmente0
- Outcome
- peel anthocyanin content and total sugarse0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Proline treatment increased fruit weight, fruit diameter, flesh firmness, TSS, peel anthocyanin content and total sugars”
t0“Peaches”
Claim · model-written summary
Proline decreased peach fruit acidity.
- Taxon
- PeachesPrunus persicat0
- Treatment
- Proline treatmente0
- Outcome
- fruit aciditye0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Proline treatment increased fruit weight, fruit diameter, flesh firmness, TSS, peel anthocyanin content and total sugars. Furthermore, decreased fruit acidity”
t0“Peaches”
Claim · model-written summary
Proline decreased peach weight loss after room temperature storage.
- Taxon
- PeachesPrunus persicat0
- Treatment
- Proline treatmente0
- Outcome
- weight losse0
- Direction
- decreasede0
- Qualifier
- after storage on room temperaturee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Proline treatment increased fruit weight, fruit diameter, flesh firmness, TSS, peel anthocyanin content and total sugars. Furthermore, decreased fruit acidity and weight loss after storage on room temperature”
t0“Peaches”
Claim · model-written summary
The authors recommend combining salicylic acid, calcium acetate and proline to improve peach fruit quality and shelf life.
- Taxon
- peachesPrunus persicae0
- Treatment
- the combination of salicylic acid plus calcium acetate and prolinee0
- Outcome
- enhance fruit quality and shelf lifee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“recommended using the combination of salicylic acid plus calcium acetate and proline to enhance fruit quality and shelf life of peaches”
The same questions in other papers
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See all 7 papers →salicylic acid · quality: postharvest · Prunus persica (peach)Results agree
18 papers in the same direction as this paper
- positive
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See all 19 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.