The effect of salicylic acid on storage of Red & Golden Delicious apple cultivars

Effects of different concentrations of salicylic acid on the storage of golden and red delicious apple fruits in Rafsanjan's Cantoie garden were studied at harvest time and 45, 90, 135 and 180 days after storage. Treatments were included no washing, distilled water, salicylic acid 1, 2, and 3 mM for 1 and 2 hours in cold storage room at 1 ± 2 ° C. A factorial experiment based on a completely randomized design was designed. In both cultivars, harvest index coincided with 170 days after full bloom. Results showed that weight loss, electrolyte leakage and decay reduced by salicylic acid and maintained total soluble solids, general acceptance and antioxidant activity. However, salicylic acid treatment had no effect on the color parameters, total acidity and pH of apple fruit. During storage, weight loos, total acidity, pH and decay in golden delicious apples were higher than the red delicious apple, also shelf life of red delicious apples was higher than that of golden delicious apples. Application of 3 mM salicylic acid resulted in increasing superficial scald, off-flavour, and reduced general acceptance, but fruits treated with 2 mM salicylic acid had better quality and more storage life compared to the other treatments.