Alterations in Quality Characteristics and Bioactive Compounds of Blackberry Fruits Subjected To Postharvest Salicylic Acid Treatment During Cold Storage

Abstract

Blackberry deteriorates rapidly after harvest due to its sensitive structure, limiting their storage time to about a week and resulting in significant economic losses. The study was conducted to determine the effects of salicylic acid applications on postharvest fruit quality in blackberries, the harvested fruit was immersed in salicylic acid solutions prepared at concentrations of 0.5, 1, and 1.5 mM for 15 min. Measurements and analyses such as weight loss, decay rate, soluble solids contents (SSC), pH, acidity, respiration rate, vitamin C, organic acids, and phenolic compounds were performed on fruits stored for 12 days with intervals of 4 days. Applying salicylic acid to fruits resulted in significantly less weight loss and decay rate. Salicylic acid application was effective in increasing SSC rate and decreasing titratable acidity with increasing storage time, and lower SSC and higher titratable acidity were measured with this application. Salicylic acid maintained organic acids and vitamin C postharvest. The decreases in individual phenolic compound levels occurred with extended storage time. Salicylic acid application generally was effective in maintaining concentrations of phenolic compounds during storage, and it was found to be effective on fruit quality, with effectiveness varying depending on application dosage. The study identified 1.5 mM as the most effective dosage of salicylic acid, which could be utilized to maintain postharvest quality and extend cold storage in blackberries. A study was conducted to assess the effects of salicylic acid on postharvest blackberry quality. Measurements such as weight loss, decay rate, soluble solids contents, pH, titratable acidity, respiration rate, vitamin C, organic acids, and phenolic compounds were taken over 12 days at 4-day intervals. Salicylic acid-treated fruits showed significantly less weight loss and decay. It also helped maintain organic acids, vitamin C, and phenolic compounds.image