The effect of salicylic acid (SA) treatment at different concentrations on fungal
decay and some quality factors of kiwi fruit (Actinidia deliciosa var. Hayward) in
postharvest conditions were studied. Results experiment showed that SA at all
applied concentrations inhibited grey mould growth. The SA application significantly
decreased weight loss percentage and increased life storage fruits. Also, SA positively
affected on postharvest quality factors including total soluble solids (TSS),
titratable acidity (TA), antioxidant, ascorbic acid and pH value. It was observed that
treated fruits with SA at concentration 5mM had the highest TSS, TA, ascorbic acid
and antioxidant content and it had the lowest decay and acidity. Thus, these results
showed that SA has strong impact on postharvest decay and fruit quality of kiwi
fruit.
