Effects of hot water incorporated with salicylic acid dips on postharvest quality of 'Holland' papaya fruit during storage

S. Supapvanich, P. Boonyaritthongchai, S. Promyou, C. Wong-Aree
The aim of this work was to determine the effects of quarantine hot water incorporated with salicylic acid (SA+H) dip on postharvest quality of 'Holland' papaya fruit during cold storage at 8±1°C, followed by 1 day at room temperature (31±2°C). Skin damage, fruit decay, firmness, total soluble solids (TSS)/total acid (TA) content, tissue electrolyte leakage and skin and flesh color were monitored. The fruits dipped with 4 mM SA+H had severe skin damage since after treatment. The hot water (H) dip, 1 and 2 mM SA+H prevented fruit skin damage and decay. Both H and SA+H treatments delayed fruit softening and the increase in TSS/TA ratio when compared to the untreated fruits. The fruit treated with 2 mM SA+H had the highest firmness. The electrolyte leakage of both skin and flesh of the untreated and fruit treated with 4 mM SA+H was higher than other treatments. Two mM SA+H dip effectively delayed the skin greenness reduction and yellowness increase. Both H and SA+H dips did not affect the fruit flesh color. In conclusion, 2 mM SA+H dip is an alternative maintaining postharvest quality of 'Holland' papaya fruit during the storage.
Supapvanich, S., Boonyaritthongchai, P., Promyou, S. and Wong-Aree, C. (2020). Effects of hot water incorporated with salicylic acid dips on postharvest quality of 'Holland' papaya fruit during storage. Acta Hortic. 1278, 65-70
DOI: 10.17660/ActaHortic.2020.1278.10
https://doi.org/10.17660/ActaHortic.2020.1278.10
papaya fruit, salicylic acid, quarantine hot water dip, postharvest quality
English

Acta Horticulturae