Sains Malaysiana 47(3)(2018): 537–542

http://dx.doi.org/10.17576/jsm-2018-4703-14

Salicylic Acid in Nutrient Solution Influence the Fruit Quality and Shelf Life of Cherry Tomato Grown in Hydroponics

(Asid Salisilik dalam Larutan Nutrien Mempengaruhi Kualiti Buah dan Jangka Hayat Tomato Ceri Hidroponik)

MOHAMMAD ZAHIRUL ISLAM^1,2, MAHMUDA AKTER MELE¹, KI-YOUNG CHOI³,

JUN PILL BAEK⁴ & HO-MIN KANG^1,2*

¹Department of Horticulture, Kangwon National University, Chuncheon 24341, Korea

²Agriculture and Life Science Research Institute, Kangwon National University

Chuncheon 24341, Korea

³Department of Controlled Agriculture, Kangwon National University, Chuncheon 24341

Korea

⁴Department of Converged and Integrated Agro-Industry Science, Catholic Sangji College

Andong 36686, Korea

Received: 10 August 2016/Accepted: 6 October 2017

ABSTRACT

Salicylic acid (SA) is a plant hormone that has functional effects in plant. This study was conducted to find out the effects of salicylic acid (SA) on cherry tomato fruit quality and shelf life. Different concentrations (0.13, 0.25, 0.50 and 1.00 mM) SA were added in nutrient solution of hydroponic system in plants vegetation and fruits development stage. Light-red maturity stage of cherry tomato fruits was harvested to measure the harvest time fruit quality and stored at 5℃ to measure the postharvest quality and shelf life. Ethylene production and respiration rate of tomato fruit at the harvest time and after storage was effectively reduced by the 0.50 mM SA treatment. Increased acetaldehyde (p≤0.05) as well as ethanol (p≤0.001) was performed in the 0.50 mM SA treatment at after storage. The 0.50 mM SA treatment showed the lowest fresh weight loss 3.08% and the longest shelf life 25 days by reducing decay, fruits softening and fungal infection. Significantly lower fungal incidence (p≤0.001) was observed in the 0.50 mM SA treatment. Final storage day color development and lycopene content was lower in the 0.50 mM SA treatment compare with other treatments. The 0.50 mM SA treatment obtained the highest firmness at harvest time and it retain after storage. Comparatively higher vitamin C and lower soluble solids was showed at the harvest time and after storage. Therefore, the 0.50 mM SA treatment is effective in increasing the quality and shelf life of cherry tomato fruit.

Keywords: Ethylene production; firmness; respiration rate; soluble solids; vitamin C

ABSTRAK

Asid salisilik (SA) merupakan hormon tumbuhan yang mempunyai kesan kefungsian pada tumbuhan. Kajian ini dijalankan untuk mengetahui kesan asid salisilik (SA) terhadap kualiti dan hayat simpanan buah tomato ceri. Kepekatan SA yang berbeza telah ditambahkan dalam larutan nutrien sistem hidroponik dalam peringkat pertumbuhan pokok dan buah-buahan. Buah tomato ceri dituai pada peringkat kematangan merah bercahaya untuk mengukur waktu tuaian buah berkualiti dan disimpan pada 5^oC untuk mengukur kualiti selepas tuaian dan hayat simpanan. Pengeluaran etilena dan kadar pernafasan buah tomato pada waktu tuaian dan selepas penyimpanan dikurangkan oleh 0.50 mM SA dengan berkesan. Peningkatan asetaldehid (p≤0.05) serta etanol (p≤0.001) telah dilakukan dalam rawatan 0.50 mM SA selepas penyimpanan. Rawatan 0.50 mM SA menunjukkan penurunan berat segar terendah sebanyak 3.08% dan jangka hayat terpanjang selama 25 hari dengan mengurangkan pereputan, pelembutan buah-buahan dan jangkitan kulat. Pertumbuhan kulat yang lebih rendah (p≤0.001) diperhatikan dalam rawatan 0.50 mM SA. Pertumbuhan warna penyimpanan hari terakhir dan kandungan lycopene lebih rendah dalam rawatan 0.50 mM SA berbanding dengan rawatan lain. Rawatan 0.50 mM SA memperoleh ketegaran tertinggi pada masa tuaian dan bertahan selepas penyimpanan. Vitamin C yang lebih tinggi dan pepejal larut rendah ditunjukkan pada masa penuaian dan selepas penyimpanan. Oleh itu, rawatan 0.50 mM SA berkesan untuk meningkatkan kualiti dan jangka hayat buah tomato ceri.

Kata kunci: Kadar pernafasan: ketegaran; penghasilan etilena; pepejal larut; vitamin C

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*Corresponding author; email: hominkang@kangwon.ac.kr