Changes in some physiological and biochemical characteristics of plum (Prunus ‎salicina cv. Flavor supreme pluot) affected by salicylic acid and iron pretreatment ‎during storage with two different temperatures

To study the biochemical parameters of plum cv. Flavor supreme pluot during storage, an experiment was conducted in two separate stages and along with it. The first stage, salicylic acid with concentrations of 0 (Control), 2 and 4 mM, and iron chelate with concentrations of 0 (Control), 0.1 and 1 g.l-1, three times at 30, 60 and 90 days after full bloom on plum cv. flavor supreme pluot was sprayed. The second stage was carried out in a cold storage with two temperatures of 1 and 4 ° C, and then some biochemical traits including antioxidant capacity, ethylene production, weight loss and ion leakage were measured. The results showed that salicylic acid alone had a significant effect on ethylene production and ion leakage at 1 °C at 1% level and at 4 °C only on ion leakage at 1% level. Also, iron spraying had significant effect on ethylene production at 1 °C and on weight loss of both temperatures. The fruits stored at 1 °C showed more storability than 4 °C and after 60 days were marketability.