Effect of pre-harvest salicylic acid treatments on the quality and shelf life of the 'Cresthaven' peach cultivar

A good peach fruit should have properties of high quality, as these properties directly affect the shelf life. This study aims to determine the effects of different salicylic acid (SA) treatments in the pre-harvest period on the 'Cresthaven' peach cultivar on the fruit quality at harvest and after storage at 2 degrees C (8 days) plus shelf life at 20 degrees C (2 days). Fruits with SA treatments have better characteristics such as fruit weight, fruit flesh firmness, total antioxidant content, total phenol content and titratable acidity level at harvest and after storage plus shelf life. With treatments, no changes were observed in the total soluble solids both at harvest and after storage plus shelf life. SA treatments decreased loss of fruit flesh firmness and loss of acidity after shelf life, compared with the control. in fruits with 2 mM SA acid treatment, the reduction in fruit firmness and acidity loss were the least, and as a result of the study it was determined as the most effective pre-harvest SA concentration that could be used in the 'Cresthaven' peach variety