Abstract
Abstract BACKGROUND ‘Patharnakh’ pear, a dominant cultivar in the Punjab province of India, has a shorter storage life as it matures during the hot and humid weather. Studies have reported that postharvest chemical treatments have a major role in improving the storage life of the fruit. In this study, the efficacy of different concentrations (1, 2, and 3 mmol L −1 ) of salicylic acid (SA), a well‐known signaling molecule, was explored to overcome browning and maintain the postharvest quality of the Patharnakh pear during cold storage. RESULTS SA treated pears were better than the untreated fruits in all of the studied parameters. SA application alleviated the rate of weight loss and respiration, and lowered the decay percentage. The efficacy of SA in the reduction of polyphenol oxidase (PPO) activity, which correlates negatively with the total phenolic content, was quite noticeable. The SA treated fruits exhibited a slower oxidation of the total phenol content by inhibiting the action of PPO and retaining the total phenolic content, leading to lower incidence of browning. SA effectively maintained the ascorbic acid content and superoxide dismutase activity. Total soluble solids, titratable acidity, ascorbic acid, and pH of the pears were highest with the SA treatment. CONCLUSION The 2 mmol L −1 SA treatment exhibited the best result of reducing fruit decay and tissue browning, and maintaining the postharvest quality parameters of pear up to 60 days of cold storage. © 2020 Society of Chemical Industry
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Claims 10
Claim · model-written summary
Salicylic acid reduced pear weight loss and respiration relative to untreated fruit.
- Taxon
- pear
_Poirier_Fleurs_et_feuilles.jpg?width=60)
Pyrus communist0 - Treatment
- SA applicatione0
- Outcome
- rate of weight loss and respiratione0
- Direction
- alleviatede0
- Comparator
- untreated fruitse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_Poirier_Fleurs_et_feuilles.jpg?width=500)
Verbatim
e0“SA application alleviated the rate of weight loss and respiration”
e1“SA treated pears were better than the untreated fruits”
t0“pear fruit”
Claim · model-written summary
Salicylic acid lowered pear decay percentage relative to untreated fruit.
PyrusOrganisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“lowered the decay percentage”
e1“SA application”
e2“SA treated pears were better than the untreated fruits”
Claim · model-written summary
Salicylic acid reduced pear polyphenol oxidase activity.
- Treatment
- SAe0
- Gene
- polyphenol oxidasee0
- Outcome
- polyphenol oxidase (PPO) activitye0
- Direction
- reductione0
- Comparator
- untreated fruitse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The efficacy of SA in the reduction of polyphenol oxidase (PPO) activity”
e1“SA treated pears were better than the untreated fruits”
Claim · model-written summary
Polyphenol oxidase activity correlated negatively with total phenolic content.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“polyphenol oxidase (PPO) activity, which correlates negatively with the total phenolic content”
e1“SA treated pears”
Claim · model-written summary
Salicylic acid slowed oxidation and retained total phenolic content in pear fruit.
- Taxon
- pearPyrus communist0
- Treatment
- SAe0
- Outcome
- oxidation of the total phenol contente0
- Direction
- slowere0
- Comparator
- untreated fruitse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The SA treated fruits exhibited a slower oxidation of the total phenol content by inhibiting the action of PPO and retaining the total phenolic content”
e1“untreated fruits”
t0“pear fruit”
Claim · model-written summary
Salicylic acid lowered browning incidence in pear fruit.
- Taxon
- pearPyrus communist0
- Treatment
- SAe1
- Outcome
- incidence of browninge0
- Direction
- lowere0
- Comparator
- untreated fruitse2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“leading to lower incidence of browning”
e1“SA treated fruits”
e2“untreated fruits”
t0“pear fruit”
Claim · model-written summary
Salicylic acid maintained pear ascorbic acid content and superoxide dismutase activity.
- Taxon
- pearPyrus communist0
- Treatment
- SAe0
- Outcome
- ascorbic acid content and superoxide dismutase activitye0
- Direction
- maintainede0
- Comparator
- untreated fruitse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“SA effectively maintained the ascorbic acid content and superoxide dismutase activity”
e1“untreated fruits”
t0“pear fruit”
Claim · model-written summary
Salicylic acid gave the highest total soluble solids, titratable acidity, ascorbic acid and pH.
- Treatment
- SA treatmente0
- Outcome
- Total soluble solids, titratable acidity, ascorbic acid, and pHe0
- Direction
- higheste0
- Comparator
- untreated fruitse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Total soluble solids, titratable acidity, ascorbic acid, and pH of the pears were highest with the SA treatment”
e1“untreated fruits”
Claim · model-written summary
The 2 mmol L −1 salicylic acid treatment best reduced fruit decay and tissue browning.
- Taxon
- pearPyrus communist0
- Treatment
- 2 mmol L −1 SA treatmente0
- Outcome
- fruit decay and tissue browninge0
- Direction
- reducinge0
- Comparator
- untreated fruitse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The 2 mmol L −1 SA treatment exhibited the best result of reducing fruit decay and tissue browning”
e1“untreated fruits”
t0“pear fruit”
Claim · model-written summary
The 2 mmol L −1 treatment maintained pear quality for up to 60 days of cold storage.
- Taxon
- pearPyrus communise0
- Treatment
- 2 mmol L −1 SA treatmente0
- Outcome
- postharvest quality parameterse0
- Direction
- maintaininge0
- Qualifier
- up to 60 days of cold storagee0
- Comparator
- untreated fruitse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The 2 mmol L −1 SA treatment exhibited the best result of reducing fruit decay and tissue browning, and maintaining the postharvest quality parameters of pear up to 60 days of cold storage”
e1“untreated fruits”
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1 paper more in this group
See all 5 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.