Effect of Pre-Harvest Salicylic Acid and Iron Treatments on Postharvest Quality of Peach Fruits

Peach is a highly corrosive fruit with a short shelf life (less than 7 days at room temperature) susceptible to diseases, pathogens and physical damage. The storage or marketable life of horticultural crops can be extended by various treatments applied to them after and/or before harvesting. Fruits are usually treated with a range of materials [(e.g. salicylic acid (SA)] to improve their appearance or delay deterioration. In the present study, effects of pre-harvest treatment of SA (1, 2, and 4 mM) and iron sequestrine (Fe) (5 and 10 mg L-1) on antioxidant capacity, ion leakage, ethylene production, ascorbic acid and carotenoids content of peach fruit (Prunus persica L. Batsch cv. Za'ferani) were examined. The results showed that Fe and SA treatments are effective methods for alleviating ion leakage, weight loss and ethylene production in peach fruit during cold storage. Application of 4.0 mM SA and 10.0 mg L-1 Fe were the most effective treatments to maintain fruits quality parameters. SA and Fe treatments maintained peach fruits quality parameters until 40 days. These results suggest that the SA and Fe treatment are useful materials with potential postharvest application for reducing ethylene production, maintain quality, and improve the health benefits of peach fruit by increasing its antioxidant capacity.