ArticleFood science & nutrition2024
Alterations in quality characteristics and bioactive compounds of blackberry fruits subjected to postharvest salicylic acid treatment during cold storage.
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Effects of postharvest citric, oxalic acid and modified atmosphere packaging applications on fruit quality and biochemical properties in persimmon.BMC plant biology · 2025Article
- Effect of postharvest melatonin and salicylic acid applications on quality characteristics and primary and secondary metabolite physiology of tomato fruits.BMC plant biology · 2025Article
- Nutritional and antioxidant profiles of blackberry and raspberry genotypes.BMC plant biology · 2025Article
- Optimization of the optimal hormone formula for kiwifruit and analysis of its storage characteristics.Frontiers in plant science · 2025Article
- Alterations in quality characteristics and bioactive compounds of blackberry fruits subjected to postharvest salicylic acid treatment during cold storage.Food science & nutrition · 2024Article
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Authors and funding
4 authors.
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Abstract
Blackberry deteriorates rapidly after harvest due to its sensitive structure, limiting their storage time to about a week and resulting in significant economic losses. The study was conducted to determine the effects of salicylic acid applications on postharvest fruit quality in blackberries, the harvested fruit was immersed in salicylic acid solutions prepared at concentrations of 0.5, 1, and 1.5 mM for 15 min. Measurements and analyses such as weight loss, decay rate, soluble solids contents (SSC), pH, acidity, respiration rate, vitamin C, organic acids, and phenolic compounds were performed on fruits stored for 12 days with intervals of 4 days. Applying salicylic acid to fruits resulted in significantly less weight loss and decay rate. Salicylic acid application was effective in increasing SSC rate and decreasing titratable acidity with increasing storage time, and lower SSC and higher titratable acidity were measured with this application. Salicylic acid maintained organic acids and vitamin C postharvest. The decreases in individual phenolic compound levels occurred with extended storage time. Salicylic acid application generally was effective in maintaining concentrations of phenolic compounds during storage, and it was found to be effective on fruit quality, with effectiveness varying depending on application dosage. The study identified 1.5 mM as the most effective dosage of salicylic acid, which could be utilized to maintain postharvest quality and extend cold storage in blackberries.
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