Changes in Quality of Apple Fruit (cv. Red Delicious) in Response to Postharvest Salicylic acid and Nitric Oxide Treatments

Effects of salicylic acid and nitric oxide on quality of apple fruit (cv. Red Delicious) were investigated. Fruits were treated with nitric oxide (at 0, 3, 5 and 7µmol L-1) and salicylic acid (at 0, 1 and 2mmol L-1) and stored at 0-1oC with 85-95% RH for 2 and 5 months. Fruit quality characteristics including markability, total acidity, Catalase, phenolics contain, total soluble solids, pH and total antioxidant were evaluated. The antioxidant capacity of treated fruits was found relatively in highest range as compared with controls. Fruit treated with 7µmol L-1 nitric oxide and 2mmol L-1 SA L-1 salicylic acid had higher antioxidant capacity. Catalase activity of apple fruit treated with salicylic acid and nitric oxide were higher than that of control. Fruit treated with combination of 3 µmol L-1 nitric oxide and 1 mmol L-1 salicylic acid had higher phenole. All treatments decreased the rate of pH elevation. The highest titrable acidity was recorded in combination 1mmol L-1 salicylic acid and 7µmol L-1 nitric oxide. total soluble solids was increased during storage and treatment with salicylic acid and nitric oxide effectively decreased the total soluble solids elevation. The treatments and their interactions had highly significant effect on markability. Fruit treated with 3µmol L-1nitric oxide and 2mmol L-1 salicylic acid had higher markability. It was concluded that postharvest treatment of apple with the combination of nitric oxide and salicylic acid is a good alternative instead of chemical materials for postharvest technology of apple.