The Effects of Salicylic, Folic and Ascorbic Acid Treatment on Shelf Life Quality of Broccoli Florets

Abstract

This study aims to investigate the effect of Salicylic acid (2 mM), Folic acid (5 mg L−1) and Ascorbic acid (2 mM) treatments on the shelf life and quality of 'Belstar F1' broccoli variety. Treated broccoli heads were stored at 21±2˚C for 4 days in plastic containers with lids. It is determined that at the end of the storage period, the lowest weight loss (2.74%), total soluble solids (8.07%), pH value (7.14) and the highest amount of titratable acidity (0.12%) were found in the group treated with ascorbic acid and the least change in color parameters (L*; 29.41, a*; -4.59, b*; 10.78) and the highest total chlorophyll content (0.32 mg/g) in the group treated with folic acid. It is thought that the effects of ascorbic acid, salicylic acid and folic acid treatment at postharvest storage period should be investigated in detail in molecular and biochemical studies for more concrete data.