SALICYLIC ACID IMMERSION MAINTAINS PHYSIOCHEMICAL QUALITY AND ENHANCES BIOACTIVE COMPOUNDS IN ‘KIMJU’ GUAVA FRUIT DURING COLD STORAGE

Suriyan Supapvanich; Boonwat Mahasap; Panida Boonyaritthongchai; Chairat Techavuthiporn; Racha Tepsorn; Pannipa Youryon

doi:10.9755/ejfa.2017-07-1551

Authors

Suriyan Supapvanich Department of Agricultural Education, Faculty of Industrial Education and Technology, King Mongkut’s Institute of Technology Ladkrabang, Chalongkrung Rd., Ladkrabang, Bangkok, 10520, Thailand
Boonwat Mahasap Department of Agricultural Education, Faculty of Industrial Education and Technology, King Mongkut’s Institute of Technology Ladkrabang, Chalongkrung Rd., Ladkrabang, Bangkok, 10520, Thailand
Panida Boonyaritthongchai Postharvest Technology Program, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi, Bangkok, Thailand
Chairat Techavuthiporn Division of Biological Science, Faculty of Science and Technology, Huachiew Chalermprakiet University, Samutprakarn, Thailand
Racha Tepsorn Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Klong Luang, Prathumthani, Thailand
Pannipa Youryon Department of Agricultural Technology Prince of Chomphon campus, King Mongkut’s Institute of Technology Ladkrabang, Pathiu District, Chomphon Province, 86160 Thailand

DOI:

https://doi.org/10.9755/ejfa.2017-07-1551

Keywords:

Guava, Salicylic acid, Bioactive compounds, Firmness, Nutritional quality

Abstract

The aims of this work were to investigate the effect of salicylic acid (SA) immersion on the physicochemical quality maintenance and biologically active compounds enhancement of ’Kimju’ guava. The fruit were immersed in water (control) and 2 mM SA solution and stored at 12 ± 1 ºC, 90±2% RH. The observed factors were pigments, total sugars, total soluble solids (TSS), total acidity (TA), firmness and pectin components, bioactive compounds such as ascorbic acid (AsA), total phenols (TP), total flavonoids (TF) and the activities of antioxidant enzymes including peroxidase (POD) and catalase (CAT). The total chlorophylls chlorophyll a and b contents of the treated fruit were higher than those of the control. The SA immersion did not affect the total carotenoids concentration and TSS whilst it delayed the increase in total sugars and lowered TA content. The fruit softening was delayed by the SA immersion due to the control of soluble pectin increase and insoluble pectin decrease. The antioxidant activity and the concentrations of AsA, TP and TF were enhanced by the SA immersion. The SA immersion also stimulated POD activity but did not induced CAT activity. In conclusion, 2.0 mM SA immersion is an effective postharvest treatment maintaining quality and improving nutritional values of ‘Kimju’ guava.