Effects of salicylic acid and fruit set solution on the physicochemical characteristics and storage quality of peach cv. Spring

Document Type : Original Article

Authors

1 M.Sc. Student, Department of Horticultural Sciences, University of Mohaghegh Ardabili, Ardabil, Iran.

2 Associated professor, Department of Horticulture, Faculty of Agriculture and Natural Science, University of Mohaghegh Ardabili, Ardabil, Iran.

3 Professor, Department of Horticulture, Faculty of Agriculture and Natural Science, University of Mohaghegh Ardabili, Ardabil, Iran.

4 Ph.D. Student, Department of Horticulture, Faculty of Agriculture and Nnatural Science, University of Mohaghegh Ardabili, Ardabil, Iran.

10.30466/rip.2025.56395.1353

Abstract

Peach is a valuable fruit crop in temperate regions and is consumed both fresh and processed. The biochemical composition of this fruit is affected by climatic conditions, cultivar, and various treatments. In this study, the effects of salicylic acid at four concentrations (0, 1, 2, and 3 mM) and Fruit Set solution at two levels (0 and 3‰) on the quality of peach cv. Spring were investigated. The experiment was conducted in 2023 in an orchard located in Meshginshahr using a randomized complete block design with four replications. Foliar applications were performed at three stages: before bud swelling, during mid-flowering, and at fruit set. After fruit ripening, the physicochemical characteristics of the fruit were evaluated. In addition, to assess storage quality, the fruit were stored at 7 °C and 60% relative humidity for up to 20 days. The results showed that low-concentration salicylic acid and Fruit Set at 3‰ increased fruit firmness. Salicylic acid at 2 mM resulted in the highest fruit weight (307.8 g), diameter (60.3 mm), total sugar content (1.87 mg g⁻¹), and flavonoid content (1.83 mg g⁻¹). In addition, antioxidant enzyme activities increased with increasing salicylic acid concentration. During storage, most traits showed an increasing trend up to day 10. Salicylic acid treatments, particularly Fruit Set, had positive effects on the physicochemical characteristics and storage life of the fruit and warrant further investigation in future studies.

Keywords

References

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Research in Pomology
Volume 10, Issue 2
March 2026
Pages 123-136

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