The effects of salicylic acid on quality control of horticultural commodities
Jian Wang, Andrew C. Allan, Wen‐qiu Wang, Yin X
Abstract
ABSTRACT Fresh fruits and vegetables are important dietary sources of fibres, minerals and antioxidant compounds. However, post‐harvest transportation, storage and processing of horticultural crops are usually accompanied by quality deterioration, leading to the loss of commodity value. Previously used methods of post‐harvest preservation may adversely affect quality properties, and have harmful chemical residues. Therefore, some plant endogenous signalling molecules are examined as non‐toxic alternatives. Salicylic acid (SA), a natural phenolic acid, was first recognised as a defence‐related plant hormone, which provides benefits to post‐harvest storability and alleviation of injury for horticultural commodities. In recent years, studies in the application of SA have suggested a critical role in regulating post‐harvest quality. In this paper, with a focus on quality control, we review the effects of pre‐harvest and post‐harvest applications of SA and its combination with other post‐harvest technologies on horticultural commodities. Exogenous SA treatment exhibits excellent potential in quality control, which is attributed to (1) delaying fruit ripening, altering pigment composition, alleviating fruit browning; (2) reducing cell wall degrading enzyme activity, maintaining cell membrane properties; (3) reducing fruit aroma loss, improving fruit taste and (4) retaining nutrient content and enhancing antioxidant activity.