Salicylic Acid Treatment Reduces Lipid Peroxidation and Chlorophyll Degradation and Preserves Quality Attributes of Pointed Gourd Fruit
Table 2
The effect of salicylic acid treatments on total phenol and flavonoid content of pointed gourd fruits during storage under ambient conditions.
Treatments
Total phenol content (μg·GAE/g·FW)
Total flavonoids content (μg·RE/g·FW)
2 DAS
4 DAS
6 DAS
2 DAS
4 DAS
6 DAS
Control
102.43 ± 2.30 a
84.00 ± 1.62 c
63.68 ± 2.90 b
3.87 ± 0.11 b
2.80 ± 0.08 c
1.55 ± 0.09 b
SA (1.0 mM)
103.50 ± 3.67 a
92.75 ± 1.88 ab
72.56 ± 3.80 a
3.90 ± 0.12 b
3.10 ± 0.17 bc
1.65 ± 0.09 ab
SA (2.0 mM)
110.50 ± 2.98 a
88.81 ± 2.07 bc
74.31 ± 1.45 a
4.30 ± 0.12 a
3.30 ± 0.12 ab
1.55 ± 0.09 b
SA (3.0 mM)
112.25 ± 3.21 a
97.25 ± 1.03 a
78.25 ± 1.61 a
4.30 ± 0.12 a
3.65 ± 0.9 a
1.90 ± 0.05 a
Initial value: 116.25 ± 5.06 μg·GAE/g·FW
Initial value: 4.92 ± 0.04 μg·RE/g·FW
Values are mean ± standard error of four replicate determinations (n = 4). Treatment values followed by the same letters on each day are not significantly different ().
