Effect of postharvest treatments of citric acid and salicylic acid on quality attributes of pear cv. sardrod fruit during storage

In order to investigate the effects of citric acid and salicylic acid as natural compositions on storage life and quality attributes of pear cv. Sardrod fruits, citric acid at 0, 0.25, 0.5 and 1 mmol L- 1 and salicylic acid at 0, 1 and 2 mmol L-1 and different combinations of these treatments, a factorial experiment was conducted in based on completely randomized design. After treatment, fruits were stored at 0 ±0.5 °C for 90 days. The amount of ascorbic acid, total acidity, total phenolics, total antioxidant capacity and fruit firmness was measured in all treatments. The results showed that treated fruits with citric acid (1 mmol L-1) and salicylic acid (2 mmol L-1) had a significant effect on total phenolics, total antioxidant, total acidity and ascorbic acid. Citric acid and salicylic acid prevented fruit softening during storage. The results indicated that the use of citric acid and salicylic acid can be introduced as an effective and successful strategy in postharvest technology of the Pear cv. Sardrud fruit.