Effect of Postharvest Salicylic Acid Application on the Storability and Quality Characteristics of  Lisbon Lemon Fruit (Citrus Limon L. Burn)

Lisbon‟ lemon is a tropical fruit which sensitivity to chilling and decay cause limitation for it‟s maintenance at low temperature storage. This research was aimed to apply salicylic acid for resistance to chilling and subsequent decay reduction and maintaining quality of the „Lisbon‟ lemon fruit during low temperature storage. The experiment was performed as a completely randomized design consisted of four treatments and three replications. Treatments included: application of salicylic acid at 0¡ 200¡ 400 and 600 mg l-1. The fruit immersed for five minutes in different concentrations of salicylic acid. After treatment¡ fruit were placed in plastic bags and stored at low temperature (5±1℃) and a relative humidity of 85±5% for two months. The results indicated that application of salicylic acid¡ especially at 400 and 600 mg/l could maintain the internal and external quality of the fruit and exert satisfactory effects on chilling resistance compared with the control. Overall¡ application of 400 mg/l salicylic acid caused the least amount of weight loss and electrical conductivity (ion leakage)¡ also chilling injury and decay¡ the protection of vitamin C¡ total soluble solids¡ acidity and pH in optimum range in „Lisbon‟ lemon fruit during low temperature storage.