Salicylic acid treatment saves quality and enhances antioxidant properties of apricot fruit

The aim of this study was to investigate the effect of three salicylic acid (SA) concentrations (0.5, 1 and 2 mmol/l) on 7 fruit quality attributes of three apricot cultivars ('Flavor Cot', 'Jumbo Cot' and 'Bergeron') during cold storage (at 1 degrees C for 7, 14, 21 and 28 days). Applications of 1 or 2 mmol/l SA significantly reduced chilling injury and fruit decay of apricot fruit as well as membrane electrolyte leakage and ascorbic acid content. Fruits treated with SA resulted in high total polyphenolic content, antioxidant capacity and carotenoids content while these parameters significantly decreased in non-treated control fruits. Overall, our results showed that SA prolonged the storability of fruits of three different apricot cultivars during cold storage.