Salicylic Acid Treatment Reduces Lipid Peroxidation and Chlorophyll Degradation and Preserves Quality Attributes of Pointed Gourd Fruit
Table 1
The effect of salicylic acid treatments on total chlorophyll and carotenoid content of pointed gourd fruits during storage under ambient conditions.
Treatments
Total chlorophyll content (mg/g·FW)
Total carotenoid content (mg/g·FW)
2 DAS
4 DAS
6 DAS
2 DAS
4 DAS
6 DAS
Control
0.73 ± 0.02 b
0.60 ± 0.03 c
0.43 ± 0.03 c
1.19 ± 0.05 a
1.56 ± 0.04 a
1.87 ± 0.05 a
SA (1.0 mM)
0.88 ± 0.02 a
0.74 ± 0.01 b
0.47 ± 0.02 c
0.99 ± 0.03 a
1.32 ± 0.03 b
1.79 ± 0.03 b
SA (2.0 mM)
0.88 ± 0.03 a
0.84 ± 0.02 a
0.56 ± 0.02 b
1.05 ± 0.05 a
1.29 ± 0.07 b
1.59 ± 0.02 b
SA (3.0 mM)
0.91 ± 0.03 a
0.87 ± 0.03 a
0.64 ± 0.01 a
1.10 ± 0.07 a
1.21 ± 0.02 b
1.51 ± 0.009 b
Initial value: 0.98 ± 0.01 mg/g·FW
Initial value: 0.98 ± 0.03 mg/g·FW
Values are the mean ± standard error of four replicate determinations (n = 4). Treatment values followed by the same letters on each day are not significantly different ().
