Abstract
Nowadays, there is a considerable tendency to replace dangerous chemicals with natural compounds, compatible with plant, human, and nature. This study was aimed to assess the effect of salicylic acid on quality and storage life of tomato (Lycopersicon esculentum cv. Baraka). The salicylic acid application was including plant foliar application three weeks before harvest at concentration 4 mM, followed by the postharvest dipping fruits in salicylic acid at different concentrations (1, 2, 4 mM), then storing at 10°C for 40 days to investigate quantitative and qualitative characteristics. The chilling injury symptoms, electrolyte leakage, decay and a* (redness) value significantly decreased and activity ascorbate peroxidase increased. Ascorbic acid content, total soluble solid, titratable acidity, firmness, and L* (lightness) retained by salicylic acid treatments. The salicylic acid application had no significant influence on weight loss and b*. Application of salicylic acid in all concentrations, especially a combination of treatments preharvest to concentrations 4 mM as well as postharvest 4 mM, had the highest influence on qualitative and quantitative characteristics and increased the postharvest life of the tomato fruit.
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Claims 7
Claim · model-written summary
Salicylic acid significantly decreased chilling injury, electrolyte leakage, and decay in stored tomato.
- Taxon
- tomato
Solanum lycopersicumt0 - Treatment
- salicylic acid at different concentrations (1, 2, 4 mM)e1
- Outcome
- chilling injury symptoms, electrolyte leakage, decaye0
- Direction
- decreasede0
- Setting
- 10°C for 40 dayse1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The chilling injury symptoms, electrolyte leakage, decay and a* (redness) value significantly decreased”
e1“salicylic acid at different concentrations (1, 2, 4 mM), then storing at 10°C for 40 days”
t0“tomato during cold storage”
Claim · model-written summary
Salicylic acid significantly decreased tomato redness value in storage.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- salicylic acid at different concentrations (1, 2, 4 mM)e1
- Outcome
- a* (redness) valuee0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“a* (redness) value significantly decreased”
e1“salicylic acid at different concentrations (1, 2, 4 mM)”
t0“tomato during cold storage”
Claim · model-written summary
Salicylic acid increased ascorbate peroxidase activity in stored tomato.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- salicylic acid at different concentrations (1, 2, 4 mM)e1
- Gene
- ascorbate peroxidasee0
- Outcome
- activity ascorbate peroxidasee0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“activity ascorbate peroxidase increased”
e1“salicylic acid at different concentrations (1, 2, 4 mM)”
t0“tomato during cold storage”
Claim · model-written summary
Salicylic acid retained ascorbic acid, soluble solids, and titratable acidity in tomato fruit.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- salicylic acid treatmentse0
- Outcome
- Ascorbic acid content, total soluble solid, titratable aciditye0
- Direction
- retainede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Ascorbic acid content, total soluble solid, titratable acidity, firmness, and L* (lightness) retained by salicylic acid treatments.”
t0“tomato during cold storage”
Claim · model-written summary
Salicylic acid retained tomato fruit firmness and lightness.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- salicylic acid treatmentse0
- Outcome
- firmness, and L* (lightness)e0
- Direction
- retainede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Ascorbic acid content, total soluble solid, titratable acidity, firmness, and L* (lightness) retained by salicylic acid treatments.”
t0“tomato during cold storage”
Claim · model-written summary
Salicylic acid did not significantly affect tomato fruit weight loss or b*.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- salicylic acid applicatione0
- Outcome
- weight loss and b*e0
- Direction
- no significant influencee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The salicylic acid application had no significant influence on weight loss and b*.”
t0“tomato during cold storage”
Claim · model-written summary
Combined 4 mM preharvest and postharvest salicylic acid had the strongest influence on quality characteristics and increased tomato postharvest life.
- Taxon
- tomatoSolanum lycopersicume0
- Treatment
- combination of treatments preharvest to concentrations 4 mM as well as postharvest 4 mMe0
- Outcome
- postharvest lifee0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“especially a combination of treatments preharvest to concentrations 4 mM as well as postharvest 4 mM, had the highest influence on qualitative and quantitative characteristics and increased the postharvest life of the tomato fruit.”
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See all 33 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.