Preharvest salicylic acid application maintains physicochemical quality of 'Taaptimjaan' wax apple fruit (Syzygium samarangenese) during short-term storage

- Preharvest SA application at 0.5 mM maintained quality of wax apple fruit during storage.
- The SA application reduced physical damage such as the shrinkage at the top of the fruit.
- Bioactive compounds in the fruit were enhanced by preharvest SA treatments.
- The fruit softening was delayed by preharvest SA treatments.

Physicochemical changes of wax apple fruit (Syzygium samarangenese) cv. 'Taaptipjaan' preharvest treated with salicylic acid (SA) during storage were investigated. The fruit were sprayed with 0, 0.5 and 1.0 mM SA at 24 h before harvest and stored at 13 ± 1 °C for 9 days. Preharvest SA application at the concentration of 0.5 mM effectively maintained visual appearance of the fruit when compared to the control and 1.0 mM SA treated fruit. The SA application had no effect on fruit colour, total anthocyanin content, TSS, TA and the loss of fresh weight during storage but delayed the loss of firmness. Antioxidant capacity, DPPH free radical scavenging activity, total phenols and total flavonoid contents were enhanced by SA treatments. The 0.5 mM SA application markedly enhanced the activities of antioxidant enzymes such as catalase (CAT), peroxidase (POD) and superoxide dismutase (SOD). In conclusion, preharvest SA application at the concentration of 0.5 mM is an alternative maintaining physicochemical quality of the wax apple during short-term storage.