Scholarlink

<p>This study evaluated the influence of pre-harvest salicylic acid (SA) applications on the biochemical and physiological quality attributes of custard apple (<i>Annona squamosa</i>&#xa0;L.). Different SA concentrations (0.5, 1.0, and 1.5 mM) were applied to assess their impact on sugar content, minerals, phenolics, flavonoids, and antioxidant activity. Ascorbic acid levels and free radical scavenging capacity were also analyzed. Results revealed that 1.0 mM SA (T2) treatment significantly enhanced fruit yield, weight, shelf life, chlorophyll content, total sugars, phenolics, flavonoids, vitamin&#xa0;C and antioxidant activity compared with control and other concentrations. Excess SA (1.5 mM) reduced metabolite accumulation. The findings suggest that pre-harvest application of 1.0 mM SA optimally improves custard apple fruit quality and antioxidant potential.</p> Graphic abstract <p></p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Optimization of Salicylic Acid Concentrations for Improving Post-Harvest Fruit Quality in Custard Apple (Annona Squamosa L)

  • 期刊论文

  • 发表日期：

    2026年1月13日

查看全文
  • Manickam Gomathi,
  • Joseline Sofia Sharon,
  • Raja Malarkodi,
  • Pachaiyappan Murugan,
  • Dharamalingam Kirubakaran

摘要

This study evaluated the influence of pre-harvest salicylic acid (SA) applications on the biochemical and physiological quality attributes of custard apple (Annona squamosa L.). Different SA concentrations (0.5, 1.0, and 1.5 mM) were applied to assess their impact on sugar content, minerals, phenolics, flavonoids, and antioxidant activity. Ascorbic acid levels and free radical scavenging capacity were also analyzed. Results revealed that 1.0 mM SA (T2) treatment significantly enhanced fruit yield, weight, shelf life, chlorophyll content, total sugars, phenolics, flavonoids, vitamin C and antioxidant activity compared with control and other concentrations. Excess SA (1.5 mM) reduced metabolite accumulation. The findings suggest that pre-harvest application of 1.0 mM SA optimally improves custard apple fruit quality and antioxidant potential.

Graphic abstract