DELAYING GUAVA RIPENING BY EXOGENOUS SALICYLIC ACID
Lo'ay, A., El Khateeb, A. (2011). DELAYING GUAVA RIPENING BY EXOGENOUS SALICYLIC ACID. EKB Journal Management System, 2(5), 715-724. doi: 10.21608/jpp.2011.85603
A. A. Lo'ay; A. Y. El Khateeb. "DELAYING GUAVA RIPENING BY EXOGENOUS SALICYLIC ACID". EKB Journal Management System, 2, 5, 2011, 715-724. doi: 10.21608/jpp.2011.85603
Lo'ay, A., El Khateeb, A. (2011). 'DELAYING GUAVA RIPENING BY EXOGENOUS SALICYLIC ACID', EKB Journal Management System, 2(5), pp. 715-724. doi: 10.21608/jpp.2011.85603
Lo'ay, A., El Khateeb, A. DELAYING GUAVA RIPENING BY EXOGENOUS SALICYLIC ACID. EKB Journal Management System, 2011; 2(5): 715-724. doi: 10.21608/jpp.2011.85603

DELAYING GUAVA RIPENING BY EXOGENOUS SALICYLIC ACID

Journal of Plant Production
Article 5, Volume 2, Issue 5, May 2011, Page 715-724  XML PDF (496.64 K)
Document Type: Original Article
DOI: 10.21608/jpp.2011.85603
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Authors
A. A. Lo'ay1; A. Y. El Khateeb2
1Pomology Dept., Fac. Agric., Mansoura University, El-Mansoura P.O. Box 35336 El-Mansoura, Egypt
2Chemistry Department Faculty of Agriculture, Mansoura University
Abstract
The experiment was conducted to study the effect of exogenous salicylic acid (SA) treatment (water, 100, 300 and 500 µM) on fruit repining of guava cv 'Baladi' during 12 days shelf-life at room temperature. Fruit were harvested at three different maturity stages: green mature stage (G), green yellow (GY) and yellow stage (Y). Thereafter, fruits were immersed in SA solutions for 20 min.  Fruit were immersed at high level 500 µM had less IL%, degradation in total phenol, fruit browning and maintained the amount of vitamin C. Moreover, it had higher fruit firmness and color (hO), compared with other concentrations of SA and water-control.    
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