Effect of Salicylic Acid Treatment on Postharvest Quality, Antioxidant Activities, and Free Polyamines of Asparagus
Version of Record online: 1 FEB 2011
© 2011 Institute of Food Technologists®
Journal of Food Science
Volume 76, Issue 2, pages S126–S132, March 2011
How to Cite
Wei, Y., Liu, Z., Su, Y., Liu, D. and Ye, X. (2011), Effect of Salicylic Acid Treatment on Postharvest Quality, Antioxidant Activities, and Free Polyamines of Asparagus. Journal of Food Science, 76: S126–S132. doi: 10.1111/j.1750-3841.2010.01987.x
- Issue online: 1 MAR 2011
- Version of Record online: 1 FEB 2011
- MS 20100225 Submitted 3/3/2010, Accepted 10/1/2010.
- antioxidant activities;
- salicylic acid
Abstract: The effects of salicylic acid (SA) on the quality and antioxidant activity of asparagus stored at 18 ± 2 °C were investigated by analyzing the color, chlorophyll, shear force, and the activity of antioxidant compounds such as ascorbic acid, phenolics, flavonoids, 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity ferric reducing antioxidant power (FRAP), and polyamines (PAs). The results showed that SA improved the color and maintained the chlorophyll, phenolic, flavonoid, and ascorbic acid content of asparagus. High concentrations of SA caused a deterioration in asparagus would harm to color and had no effect on shear force within 6 d. SA induced the maximum concentration of phenolics in postharvest asparagus, promoted the increase in total flavonoids before 6 to 9 d, affected the antioxidant activity positively as indicated by the resultant increase in FRAP concentration; however, SA was only active with regard to DPPH scavenging activity within 6 d of treatment. Spermidine (Spd) is the most common form of PA in asparagus, and free putrescine (Put) contents increased over the first 3 d following harvest and then decreased. Spd and Spm concentrations evolved in a similar way and decreased during storage. Higher Spd and Spm contents in the SA pre-treatment Put was inhabited and its peaks appeared later.