Vol. 11, Issue 7 (2022)

Author(s):
Hitesh Kapoor, AK Baswal, Archi Gupta and Vishavjeet Jakhar

Abstract:
Salicylic acid and ascorbic acid application influence in post-harvest process by increasing the shelf life of horticultural crops-ornamental, fruits and vegetables. Both salicylic and ascorbic acid act as natural anti-oxidants. Therefore, help in decreasing respiration rate, increasing anti-oxidant enzyme activity and maintaining quality attributes. Salicylic acid (SA) is a plant chemical that has a role in disease resistance and plant defense mechanisms. In different horticultural crops, post-harvest application of SA has been shown to reduce fruit rot, maintain quality, and increase the antioxidant activity of fruits and vegetables. An endogenous, phenolic nature plant development controller is salicylic acid (SA). It expands plant force under biotic and abiotic conditions and has significant physiological roles in plant control development. SA has a fundamental role in modifying the quality of organic products, such as their appearance, flavour, astringency and bitterness. SA has the potential to reduce fruit respiration and ethylene biosynthesis rates, as well as fruit water loss, microbiological contamination, and fruit firmness during storage and the usable shelf life. Ascorbic acid has been utilized as an anti-browning, antibacterial and ant oxidative ingredient in edible coatings. With antioxidant characteristics, ascorbic acid has a cyclic and enediol-lactone resonant structure. It is effective at removing free radicals.