August 26, 2025International Journal of Science and Research Archive

Nutritional and keeping quality of round gourd in response to exogenous application of salicylic acid during storage

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Nutritional quality improved with salicylic acid treatment, enhancing storage conditions and marketability.
The study found a reduction in weight loss of round gourds treated with salicylic acid during storage.
Assessment included sensory properties and nutritional values like protein and vitamins, confirming the benefits of salicylic acid.
Results indicate salicylic acid may serve as an effective method for extending the postharvest life of round gourds.

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Implication

The analysis demonstrates enhanced nutritional quality and shelf life of round gourd with salicylic acid treatment, suggesting improved marketability.

Cite This Study

Muneeb et al. (2025) studied this question.

synapsesocial.com/papers/68af7c947567bf4f94ff4192 https://doi.org/10.30574/ijsra.2025.16.2.2453

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Implication

The analysis demonstrates enhanced nutritional quality and shelf life of round gourd with salicylic acid treatment, suggesting improved marketability.

Nutritional and keeping quality of round gourd in response to exogenous application of salicylic acid during storage

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Discussion

Implication

Cite This Study

Nutritional and keeping quality of round gourd in response to exogenous application of salicylic acid during storage

Key Points

Discussion

Implication

Cite This Study

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