Exogenous salicylic acid preserves the quality and antioxidant metabolism of avocado ‘Quintal’ cultivar

Abstract

Purpose: This work aimed to evaluate whether salicylic acid (4.0 mM) is able to preserve the quality and antioxidant metabolism of avocado fruit 'Quintal' cultivar. Research method: 'Quintal' avocados harvested at physiological maturity were immersed in salicylic acid (SA) solution (0 and 4.0 mM) for 15 minutes at 25 ºC and stored at 15 ºC and 85 % RH for 16 days. The physical-chemical and biochemical quality parameters of the fruits were evaluated every four days. Findings: The treatment with SA (4.0 mM) reduced/delayed respiratory activity by up to two days compared to untreated fruits (control). There was also less loss of fresh mass, firmness, sugar synthesis (soluble solids), and degradation of organic acids (titratable acidity). In antioxidant metabolism, SA preserved the activity of phenylalanine ammonia lyase resulting in higher phenolic content, antioxidant activity, and lower polyphenoloxidase activity at the end of 16 days. Research limitations: One of the main limitations of this research is that ethylene production (a key player for climacteric fruit) was not measured in Avocado fruits during storage. Originality/Value: In addition to being the first report on the application of SA in postharvest avocados, our results demonstrate that SA (4.0 mM) is an effective and low-cost alternative to preserve the quality and antioxidant potential of avocados ‘Quintal’.