Effect of Salicylic Acid on Physicochemical Properties and Shelf Life of Strawberry Fruit Cultivars  Camarosa and  Parus'

This study was conducted to find a new and inexpensive way to improve postharvest life of strawberry fruitwhich were designed as factorial experiment in completely randomized design with 4 replications. The factors included: cultivars („Camarosa‟ and „Parus‟); salicylic acid (0 (control)¡ 0.5¡ 1 and 1.5 mM) and measuring time (0 and 11 days after storage). Foliar spraying was carried out in two stages (white and pink) and the fruits were harvested at commercial maturity and stored at 2±1
ºC and 90±5% (RH). The results showed that 0.5 mM of salicylic acid was identified as the best treatments for maintaining the strawberry firmness (0.39 kg) and delaying the weight loss and microbial activity at the end of storage. Total phenolic content and antioxidant activity of treated fruits by salicylic acid 0.5 mM was increased by 18.53 and 22.33%¡ respectively. Salicylic acid 0.5 mM showed the highest a*¡ L*¡ Chroma skin and anthocyanin content. In general¡ it could be concluded that preharvest salicylic acid application improved the quality and antioxidant activity of strawberry fruit (Fragaria ananassa cvs. „Camarosa‟ and „Parus‟)¡ and is very effective in increment of shelf life and nutritional value of fruit.