ISHS Acta Horticulturae 1194: VIII International Postharvest Symposium: Enhancing Supply Chain and Consumer Benefits - Ethical and Technological Issues
Effects of preharvest salicylate treatments on quality and antioxidant compounds of plums |
| Authors: | M. Serrano, M.J. Giménez, A. Martínez-Esplá, J.M. Valverde, D. Martínez-Romero, S. Castillo, D. Valero |
| Keywords: | salicylic acid, acetyl salicylic acid, phenols, anthocyanins, carotenoids |
| DOI: | 10.17660/ActaHortic.2018.1194.19 |
| Abstract:
Salicylic acid (SA) is an endogenous plant growth regulator of phenolic nature and classified as growth promoter, playing an important role in plant development, especially under biotic and abiotic stresses. Recent reports have demonstrated that SA and its derivatives, acetyl salicylic acid (ASA) and methyl salicylate (MeSA), applied as postharvest treatments, delay the postharvest ripening process and maintain quality attributes at higher levels, in fruits such as apricot, pomegranate and sweet cherry. In addition, some beneficial effects of these treatments have been also reported on the concentration of bioactive compounds with antioxidant activity. However, there is no available literature about the effects of these compounds on plums, either applied as preharvest treatments or as postharvest ones. Thus, the aim of this study was to evaluate the effect of pre-harvest treatments of plum trees of Prunus salicina Lindl. 'Royal Rosa' (applied as foliar spray at 1 mM concentration at three key points of plum fruit development) on antioxidant activity and concentration of bioactive compounds, such as carotenoids, phenolics and anthocyanins in plum fruits at harvest time. In addition, the effect of these treatments on these bioactive compounds and antioxidant activity after long time of plum cold storage was evaluated. Results show SA and ASA treatments led to increases in total phenolics and total carotenoids concentrations at harvest, as well as to an increase in the antioxidant activity, without affecting the on-tree ripening process of the fruits. Moreover, these beneficial effects were maintained along storage, which would contribute to improve the health beneficial effects of plum consumption, given the reported effect of these bio-compounds on decreasing the risk of several degenerative diseases. | |
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