Abstract
Bell pepper is a valuable vegetable crop, but its postharvest quality is often limited by rapid deterioration and senescence. Salicylic acid (SA), a novel plant growth regulator, has gained significant attention for its ability to delay ripening and slow down senescence in various fruits and vegetables. This study evaluated the effect of SA treatment on the bioactive compounds, antioxidant activity and postharvest shelf life of bell peppers. The fruits were dipped in different SA concentrations (50, 100, 200 and 300 μM) for 15 min and then stored for 20 days at 10 ± 1°C temperature with 85-90% RH. Bell peppers treated with 200 μM SA showed a significant reduction in weight loss, respiration rate and malondialdehyde content while retaining higher firmness, total phenolics, flavonoids and ascorbic acid compared to untreated fruit. Additionally, it maintained higher DPPH radical scavenging activity, capsaicin and proline content throughout cold storage compared to the control. Notably, the 200 μM SA treatment extends the shelf-life of bell peppers up to 20 days without compromising sensory acceptability as against 10 days in control.
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Claims 6
Claim · model-written summary
SA at 200 μM significantly reduced weight loss, respiration rate and malondialdehyde content of bell pepper compared with untreated fruit
Verbatim
t0“Exogenous salicylic acid reduces decay and preserves bioactive compounds in bell pepper during cold storage”
e2“Bell peppers treated with 200 μM SA showed a significant reduction in weight loss, respiration rate and malondialdehyde content while retaining higher firmness, total phenolics, flavonoids and ascorbic acid compared to untreated fruit”
Claim · model-written summary
SA at 200 μM retained higher firmness of bell pepper than untreated fruit
Verbatim
t0“Exogenous salicylic acid reduces decay and preserves bioactive compounds in bell pepper during cold storage”
e2“Bell peppers treated with 200 μM SA showed a significant reduction in weight loss, respiration rate and malondialdehyde content while retaining higher firmness, total phenolics, flavonoids and ascorbic acid compared to untreated fruit”
Claim · model-written summary
SA at 200 μM retained higher total phenolics, flavonoids and ascorbic acid in bell pepper than untreated fruit
Verbatim
t0“Exogenous salicylic acid reduces decay and preserves bioactive compounds in bell pepper during cold storage”
e2“Bell peppers treated with 200 μM SA showed a significant reduction in weight loss, respiration rate and malondialdehyde content while retaining higher firmness, total phenolics, flavonoids and ascorbic acid compared to untreated fruit”
Claim · model-written summary
SA maintained higher DPPH radical scavenging activity, capsaicin and proline content in bell pepper throughout cold storage than the control
Verbatim
t0“Exogenous salicylic acid reduces decay and preserves bioactive compounds in bell pepper during cold storage”
e1“The fruits were dipped in different SA concentrations (50, 100, 200 and 300 μM) for 15 min and then stored for 20 days at 10 ± 1°C temperature with 85-90% RH”
e3“Additionally, it maintained higher DPPH radical scavenging activity, capsaicin and proline content throughout cold storage compared to the control”
Claim · model-written summary
SA at 200 μM extended bell pepper shelf-life up to 20 days, against 10 days in control
Verbatim
t0“Exogenous salicylic acid reduces decay and preserves bioactive compounds in bell pepper during cold storage”
e4“Notably, the 200 μM SA treatment extends the shelf-life of bell peppers up to 20 days without compromising sensory acceptability as against 10 days in control”
Claim · model-written summary
SA at 200 μM did not compromise sensory acceptability of bell pepper
- Taxon
- bell pepperse4
- Treatment
- 200 μM SA treatmente4
- Outcome
- sensory acceptabilitye4
- Direction
- without compromisinge4
Not reportedComparator
Verbatim
t0“Exogenous salicylic acid reduces decay and preserves bioactive compounds in bell pepper during cold storage”
e4“Notably, the 200 μM SA treatment extends the shelf-life of bell peppers up to 20 days without compromising sensory acceptability as against 10 days in control”
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