The Effect of Salicylic Acid and Sodium Nitroprusside on Some Qualitative Characteristics of Tomato Fruit During Storage

Effects of salicylic acid and sodium nitroprusside (as nitric oxide donor) on physiological characteristics of tomato fruits during storage (temperature 12±1 ºC) were investigated. Tomato fruits were treated with salicylic acid (0, 0.1, 0.2 and 0.4 mmol l-1) and sodium nitroprusside (0, 20, 50 and 100 μmol l-1). Total soluble solids, titrable acid, vitamin C, total phenolics, total flavonoid and total antioxidant activity were evaluated over storage period. The results showed both salicylic acid and sodium nitroprusside increased total soluble solids, titrable acid, vitamin C, total phenolics and total antioxidant activity significantly over storage period. Salicylic acid and sodium nitroprusside had greatest effect on total soluble solids, total flavonoids, total phenolics, vitamin C and total soluble solids, total flavonoids and vitamin C, respectively. It was also concluded that postharvest treatment of fruit with the salicylic acid and nitric oxide is an appropriate method to improve quality traits of tomato fruits cv. ‘Falkato’ in storage.