Effect of methyl jasmonate and salicylic acid postharvest treatments to reduce biochemical changes on peach fruit during storage

Peach has high nutritional value that can be used fresh or processed .Today, hormones and nutrients are used in order to improve shelf life of many hourticultural crops in the world. This study, the effect of different levels of methyl jasmonate (0, 100 and 200 ppm) and salicylic acid (0, 1 and 2 mM), and their interactions on biochemical characteristics of “Elberta” peach to be considered during storage. Thus, experiment, in a randomized complete design with 9 treatments and 4 replications. Then, shelf life characteristics such chilling injury, electrolyte leakage, lipid peroxidaion and peroxide hydrogen content, and antioxidant enzymes activates such as catalas and peroxidase were studied. Generally, the results showed that treated fruits had lowest chilling injury, electrolyte leakage, lipid peroxidaion and peroxide hydrogen content and highest anti-oxidant enzymes activity, compared with control and between treatments, methyl jasmonate 200 ppm and combined with salicylic acid 1 mM had highest effect on shelf life peach.