September 5, 2025BMC Plant BiologyOpen Access

Effect of salicylic acid on quality attributes, phenolic and organic acid stability in ‘Angeleno’ plums during cold storage

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Salicylic acid treatment improved plum firmness by 20.15% and reduced weight loss and respiration rates significantly after 45 days.
The study found that untreated plums showed higher decay rates and weight loss compared to those treated with salicylic acid.
Plums treated with 1.5 mM salicylic acid retained greater levels of phenolic compounds and organic acids than the control group.
Recovery of vitamin C levels was notably better in salicylic acid-treated fruits compared to untreated plums.

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Research demonstrates enhanced firmness and reduced decay in plums with salicylic acid, indicating its potential for better storage quality.

Çelik et al. (2025) studied this question.

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Research demonstrates enhanced firmness and reduced decay in plums with salicylic acid, indicating its potential for better storage quality.