Effect of salicylic acid and storage time on quality of mango fruits (Mangifera indica L.)

The effects of different levels of salicylic acid (0, 1000, 1500 and 2000 mg. l -1) and three time periods (7, 14 and 21 days) were studied on quality of mango fruits (total soluble solids, density, pH, acidity and phenolics in pulp and skin). The experimental design used was a 4×3 factorial trial based on randomized complete block design with four replications. Results showed that total soluble solids and phenol contents in fruit skin significantly (p<0.05) decreased with increasing storage time but fruit pH and decay increased with increasing storage time. Salicylic acid treatment changes acidity and phenol contents in fruit skin and pulp as in control, and salicylic acid 1500 mg. l -1 treatment was the highest level of fruit acidity. Phenol contents in fruit skin significantly increased with increasing salicylic acid concentration but phenol contents in fruit pulp was invariable with increasing salicylic acid concentration. Fruit decay significantly decreased after application of two levels of salicylic acid (1000 or 2000 mg. l -1) after 14 days. Application of salicylic acid had no significant effects on ascorbic acid or gravity.