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Guava fruits of cv. Lalit were treated with salicylic acid (SA) and 5-sulfosalicylic acid (SSA) at 1 mM and 2 mM concentration and stored at 10oC for 12 days. After storage, fruits were transferred to ambient conditions (20±2oC) for 3 days shelf life stimulation period and then observations were recorded up to 12+3 days. Results revealed that fruits treated with SA or SSA at 2 mM concentration showed minimum weight loss and colour change but maintained maximum firmness, total phenolics and ascorbic acid content. Fruits treated with SA or SSA @ 2 mM also showed lower and/or delayed the respiration and ethylene production and minimum increase in TSS as compared to untreated fruits. Hence, SA or SSA 2 mM can be effectively used for maintenance of desired postharvest quality and extending the shelf life of guava fruits during storage at 10oC followed by 3 days of simulated shelf life period. | Impact of salicylic acid treatments on storage quality of guava fruits cv. lalit during storage
