Effects of salicylic acid immersion on physicochemical quality of Thai papaya fruit 'Kaek Dam' during storage

Abstract

This study addressed the effects of salicylic acid (SA) immersion on physicochemical quality of a Thai papaya fruit 'Kaek Dam' during refrigerated storage. Ripening index (RI), total soluble solids (TSS), peel and flesh colour (L∗ and hue values), firmness, electrolyte leakage (EL), pectin substances (total, EDTA-soluble and Na2CO3-soluble pectins), antioxidant capacity and total phenols of the fruit immersed in 0, 1.0 and 2.0 mM SA were monitored. SA had no effect on the changes in colour and total pectin content but significantly delayed the increases in RI, TSS, softening, EL, EDTA- and Na2CO3-soluble pectins during storage (P≤0.05). The papaya fruit immersed in 2 mM SA showed the best in delaying the loss of firmness and enhancing antioxidant capacity and total phenols. Thus, this study shows that SA immersion maintains postharvest quality and enhances bioactive compounds of the papaya fruit during storage.