Use of Salicylic Acid to Increase Strawberry Fruit Total Antioxidant Activity

• Published in: Acta horticulturae no. 877; pp. 1117 - 1122
• Main Authors: Asghari, M.R, Babalar, M
• Format: Journal Article
• Language: English
• Published: 01.01.2010
• Subjects: acid treatment; antioxidant activity; crop damage; developmental stages; Fragaria ananassa; fruiting; postharvest treatment; salicylic acid; strawberries
• ISSN: 0567-7572
• DOI: 10.17660/ActaHortic.2010.877.152

The effect of alicylic acid treatment at different concentrations during different growth stages of strawberry (Fragaria x ananassa 'Selva') on fruit Total Antioxidant Activity (TAA) was studied. All concentrations of salicylic acid (SA) tested (1, 2 and 4 mmol L-1) effectively enhanced fruit TAA when applied constantly at least at 2 stages and it was most effective when applied at vegetative, fruit development and postharvest stages. A single treatment strategy was not effective in increasing fruit TAA. Although SA at concentrations of 1, 2 and 4 mmol L-1 effectively caused an increase in fruit TAA but a concentration of 2 mmol L-1 was more effective than 1 mmol L-1 and the 4 mmol L-1 SA was less effective in increasing fruit TAA. Postharvest treatment with 4 mmol L-1 salicylic acid caused damage to the fruit and decreased the fruit TAA compared to the control.