Salicylic acid treatment saves quality and enhances antioxidant properties of apricot fruit

Salicylic acid treatment saves quality and enhances antioxidant properties of apricot fruit

The aim of this study was to investigate the effect of three salicylic acid (SA) concentrations (0.5, 1 and 2 mmol/l) on 7 fruit quality attributes of three apricot cultivars ('Flavor Cot', 'Jumbo Cot' and 'Bergeron') during cold storage (at 1°C for 7, 14, 21 and 28 day...

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Bibliographic Details
Main Authors: Ahmed Ezzat, Amin Ammar, Zoltán Szabó, Imre J. Holb
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2017-06-01
Series:Horticultural Science
Subjects:
postharvest quality
physico-chemical parameters
antioxidant activity
carotenoids
chilling injury
fruit decay
Online Access:https://hortsci.agriculturejournals.cz/artkey/hor-201702-0003_salicylic-acid-treatment-saves-quality-and-enhances-antioxidant-properties-of-apricot-fruit.php

Internet

https://hortsci.agriculturejournals.cz/artkey/hor-201702-0003_salicylic-acid-treatment-saves-quality-and-enhances-antioxidant-properties-of-apricot-fruit.php

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