The Effect of Salicylic acid and Gibberelic acid on Fruit Ripening, Anthocyanin and Ethylene Production in Sweet Cherry cv. Mashhad

علوم باغبانی

Article 3, Volume 26, Issue 2, August 2012   

Document Type: Research Article

DOI: 10.22067/jhorts4.v0i0.14664

Authors

Azam Seddighi^* ; M. Gholami; Hassan Sarikhani; Ahmad Ershadi

Department of Horticulture Science, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran.

Abstract

The use of compounds inhibiting ethylene production is very important in post-harvest technology of fruits. Sweet cherry is a non-climacteric fruit with capability of ethylene production during storage period. Factors that decrease ethylene production would increase fruits storage life. In this research sweet cherry fruits of Mashhad cv. were sprayed with different concentrations of Salicylic Acid (0.5, 1, 2, and 3 mmol/l) and Gibberelic Acid (0, 10, 20 and 30 mg/l). Fruits were sprayed about three weeks before harvest, when their color started to change from green to yellow. The experiment was performed in a completely randomized design with three replicates. The results showed that GA had less effect on decreasing ethylene production compared to SA, but did better on anthocyanin accumulation, fruit size, soluble solids content and fruit weight. GA treatment delayed fruit ripening and ethylene production but had little or no effect on the fruit color as an important ripening index. During storage period also the total amount of anthocyanin in fruits increased due to hormone treatments whereas the ethylene production decreased compared to control fruits.

Keywords

salicylic acid; Gibberelic acid; Sweet cherry; Ethylene; Anthocyanin