Effect of Salicylic Acid Treatment on Shelf Life and Decay Control of Mango Fruits during Storage

Abstract

The preservation and quality maintenance of mango fruits during storage is crucial to meet consumer demands and minimize post-harvest losses. This study aimed to investigate the effect of salicylic acid treatment on the shelf life and decay control of mango fruits during storage. Salicylic acid, known for its potential role in inducing defence responses, was applied at different concentrations (100, 200, and 300 µg/ml) on mango fruits. The treated fruits were inoculated with spore suspensions of selected pathogens and untreated fruits served as controls. The fruits were then stored under controlled conditions for 25 days. The results demonstrated that salicylic acid treatment significantly extended the shelf life of mango fruits, with treated fruits maintaining a visually healthy appearance for up to 22 days. In contrast, the control fruits exhibited higher levels of decay and experienced greater pulp loss after rotting. Notably, higher concentrations of salicylic acid showed better efficacy in reducing fruit decay. Furthermore, the application of salicylic acid resulted in lower weight loss during storage, which is a crucial quality parameter affecting fruit susceptibility to fungal decay. These findings highlight the potential of salicylic acid as a post-harvest treatment for mango fruits, offering benefits such as extended shelf life, reduced decay, and minimized pulp loss. Implementing salicylic acid treatments in storage systems could contribute to improved fruit quality and reduced post-harvest losses in the mango industry. Further research is warranted to explore the underlying mechanisms and optimize the application methods for salicylic acid treatment in mango fruit storage.