Use of salicylic acid for alleviation of chilling injury and quality assurance of guava fruits during storage

Efficacy of salicylic acid to alleviate chilling injury and its role in maintenance of quality of guava fruit was studied. Fruits of guava cv. Allahabad Safeda were subjected to salicylic acid (SA) and 5-sulfosalicylic acid (SSA) treatments @ 1 mM and 2 mM and stored at 5^°C for 12 days. Post-cold storage, fruits were transferred to supermarket conditions for a 3 day shelf life simulation period. Observations were taken at an interval of 3+3 days (3 days at 5^°C followed by 3 days at supermarket conditions) up to 12+3 days. Our results revealed that fruits treated with SSA or SA @ 2 mM showed significantly low weight loss, chilling injury, malondialdehyde content and an increased activity of phenylalanine ammonia-lyase. The treatments also delayed yellowing of fruit skin and respiratory peak. SSA and SA treatments helped to maintain approximately 40% higher firmness compared to control fruits. SSA and SSA treatment also retarded the loss in total antioxidant capacity and maintained the fruit quality during storage.