ArticleFrontiers in plant science2022
Maintenance of postharvest storability and overall quality of 'Jinshayou' pummelo fruit by salicylic acid treatment.
Article in Frontiers in plant science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 20 citations in OpenAlex.
- Innovative coatings of Aloe Vera gel with salicylic acid and melatonin to preserve mango (Mangifera indica L.) fruit quality.BMC plant biology · 2025Article
- Effects of Different Postharvest Treatments on Fruit Quality, Sucrose Metabolism, and Antioxidant Capacity of 'Newhall' Navel Oranges During Storage.Plants (Basel, Switzerland) · 2025Article
- A multilevel investigation to reveal the regulatory mechanism of lignin accumulation in juice sac granulation of pomelo.BMC plant biology · 2024Article
- Melatonin improves the storage quality of rabbiteye blueberry (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
- Jasmonates and salicylic acid as enigmatic orchestrators of capitula senescence inPhysiology and molecular biology of plants : an international journal of functional plant biology · 2023Article
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Introduction: The loss of postharvest storability of pummelo fruit reduces its commodity value for long run. To maintain its storability, the effects of postharvest dipping treatment by salicylic acid (SA) with different concentrations (0, 0.1, 0.2, or 0.3%) were investigated on pummelo fruit ( Results and discussion: Among all treatments, pre-storage SA treatment at 0.3% demonstrated the most significant ability to reduce fruit decay incidence, decrease weight loss, delay peel color-turned process, and inhibit the declines in total soluble solids (TSS) as well as titratable acid (TA) content. The increases in electrolyte leakage, hydrogen peroxide (H Conclusion: Pre-storage treatment dipped with SA, particularly at 0.3%, can be used as a useful and safe preservation method to maintain higher postharvest storability and better overall quality of 'Jinshayou' pummelo fruit, and thus delaying postharvest senescence and extend the storage life up to 90 d at room temperature.
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