ArticleFood chemistry: X2022
Blue light combined with salicylic acid treatment maintained the postharvest quality of strawberry fruit during refrigerated storage.
Article in Food chemistry: X, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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Who cites it
18 citing papers in PubMed.
- Methyl jasmonate enhances boron toxicity tolerance in strawberry (Fragaria × Ananassa 'Albion') by modulating plant growth, antioxidant defenses, and biochemical responses.BMC plant biology · 2025Article
- Blue light as a postharvest tool: Intensity-dependent enhancement of ripening, quality, and shelf-life potential in detached strawberries.Food chemistry: X · 2025Article
- Curcumin-Mediated Photodynamic Treatment Enhances Storage Quality of Fresh Wolfberries via Antioxidant System Modulation.Foods (Basel, Switzerland) · 2025Article
- Physiological and transcriptomic evidence revealed the role of exogenous GABA in enhancing salt tolerance in strawberry seedlings.BMC genomics · 2025Article
- Blue light irradiation combined with low-temperature storage further enhances postharvest quality of strawberries through improving antioxidant defense and cell wall metabolic activities.Food chemistry: X · 2025Article
- Synergistic effects of 1-MCP and H₂S co-treatment on sugar and energy metabolisms in postharvest strawberry fruit.Frontiers in nutrition · 2025Article
- Review
- Blue-green light treatment enhances the quality and nutritional value in postharvest Chinese cabbage (Food chemistry: X · 2024Article
- Article
- Application of γ-aminobutyric acid improves the postharvest marketability of strawberry by maintaining fruit quality and enhancing antioxidant system.Food chemistry: X · 2024Article
- Salicylic Acid Spray Delays Sand Pear Fruit Senescence during Room Temperature Shelf Life by Regulating Antioxidant Capacity and Senescence-Related Genes.Plants (Basel, Switzerland) · 2024Article
- Changes in Phytohormones and Transcriptomic Reprogramming in Strawberry Leaves under Different Light Qualities.International journal of molecular sciences · 2024Article
- Foliar application of sodium selenite affects the growth, antioxidant system, and fruit quality of strawberry.Frontiers in plant science · 2024Article
- Insights into the Isolation, Identification, and Biological Characterization Analysis of and Novel Control Strategies forJournal of fungi (Basel, Switzerland) · 2023Article
- Development and Application of Poly (Lactic Acid)/Poly (Butylene Adipate-Co-Terephthalate)/Thermoplastic Starch Film Containing Salicylic Acid for Banana Preservation.Foods (Basel, Switzerland) · 2023Article
- Comprehensive Analysis of the Pectate Lyase Gene Family and the Role ofInternational journal of molecular sciences · 2023Article
- Light Quality and Sucrose-Regulated Detached Ripening of Strawberry with Possible Involvement of Abscisic Acid and Auxin Signaling.International journal of molecular sciences · 2023Article
- Exogenous salicylic acid regulates organic acids metabolism in postharvest blueberry fruit.Frontiers in plant science · 2022Article
Corrections and comments
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Authors and funding
15 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Strawberry is a high economic and nutritional value fruit, but marketing is limited by a short postharvest life. The objective of this work is to assess the influence of blue light (BL) and salicylic acid (SA, 2 mM) on strawberry postharvest quality during cold storage. The results showed that the combination of BL and SA noticeably delayed weight loss, prevented decay, improved fruit skin brightness, and increased soluble protein. Strawberries treated with BL + SA had lower total soluble solids and titratable acidity contents among treatments but had no significant change during the entire storage. Additionally, contents of total flavonoids, phenolics, anthocyanins and proanthocyanidins, activities of superoxide dismutase (SOD) and ascorbate peroxidase (APX) and total antioxidant capacities in BL + SA-treated fruit were kept at stable levels throughout the entire storage. Collectively, these findings suggest that BL + SA treatment exhibits a high potential in maintaining postharvest fruit quality of strawberry fruit.
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