The Effects of Postharvest Treatments of Salicylic Acid and Potassium Permanganate on the Storage of Kiwifruit

Abstract

BAL, E. and S. CELIK, 2010. The effects ofpostharvest treatments of salicylic acid and potassium permanganate on the storage of kiwifruit. Bulg. J. Agric. Sci., 16: 576-584 Kiwifruit (Actinidia deliciosa cv. Hayward) was used to investigate the effects of salicylic acid (0.5 mM, 1 mM) and potassium permanganate treatments on fruit quality and storage life during storage for two years. After treatments, kiwifruits were stored in MAP at 0 degrees C with 85-95% RH for 200 days. At certain intervals, samples were collected from each treatment for physical and chemical analysis (e.g. flesh firmness, total soluble solids, titratable acid, total chlorophyll content, ascorbic acid content, reduction sugar content and degustation test). Salicylic acid treatment has been found to delay the ripening of kiwifruits. In salicylic acid and salicylic acid with potassium permanganate treated fruits, fruit softening, titratable acids, total chlorophyll concentration, ascorbic acid content decreased and total soluble solid, reducing sugar content and degustation test score increased slowly than control fruits during storage. Control fruits decreased faster than other treatments. At end of the 200 days in both years, in these treatments were also found moderate (marketable) in taste assessment.