Effects of putrescine, calcium chloride and salicylic acid on quality and storage life of plum fruit cv.

The effect of putrescine, calcium chloride and salicylic acid was investigated on quality attributes and post harvest life of plum fruit cv. "Shablon" as a factorial experiment with a complete randomized design with three replications. Fruits were treated by dipping in 1 and 2 mM putrescine, 60 and 80 mM calcium chloride and 1 and 3 mM salicylic acid and then they were kept in cold storage at 1-2 °C and 80% relative humidity for 6 weeks. Quality parameters incloding weight loss, fruit firmness, total soluble solids contents, titratable acidity and ascorbic acid content were evaluated once a week. Results showed that the effect of treatment and time was significant in all characteristics at 1% level, and hat all treatments maintained the fruit quality characteristics during the storage period. Time and treatment interaction on weight loss, fruit firmness and soluble solid contents were not significant. The results showed that the effects of treatments on these traits were independent of time while the interaction between treatment and time on titratable acidity and ascorbic acid was significant at 5% level. With the progress in the fruit maintenance period, the amount of acidity and vitamin C content was reduced. Mean comparisons showed that there were significant differences between control and other treatments for all characteristics. Calcium chloride was effective for weight loss prevention. Calcium chloride and Putrescine solution were better than salicylic acid for maintenance of fruit vitamine C content.