Conservation of post-harvest leaves of green onion (Allium fistulosum L.) with the use of salicylic acid solution

Álvaro Rodrigo Freddo, Flávio Endrigo Cechim, Sérgio Miguel Mazaro

Abstract


The green onion (Allium fistulosum) is a plant belonging to the family of the Aliaceae, which is used as condiment and seasoning. Its postharvest durability is very short, mainly due to its high metabolic rate and high water content, coupled with poor techniques of management and transport to the consumer. The salicylic acid is an inducer of resistance which acts antagonistically to the ethylene biochemical route, delaying the senescence of plants. The study aimed to evaluate the effect of salicylic acid on post-harvest conservation of green onions leaves. It were used five treatments in a completely randomized design and the treatments consisted of four concentrations of salicylic acid (1μM, 2μM; 8μM and 4mm) and the control (distilled water), in four replicates of ten leaves. After the harvest, selection and standardization of the samples, the bases of the green onions leaves were immersed in solutions with the different treatments for thirty minutes. The leaves were kept in a BOD incubator for seven days at a temperature of 10°C. The variables used for evaluation of the experiment were: weight loss, chlorophyll a, b and total, coloration, rottenness, protein content and activity of the phenylalanine ammonia-lyase enzyme. The obtained results showed that the mass loss was significant, with linear descending behavior with the increase of concentrations, up to five days after treatment application, as well as the decay of leaves, which obtained a quadratic behavior, on the seventh day, therefore demonstrating potential form of salicylic acid in the improvement of post-harvest conservation of green onions.

Keywords


Horticulture; vegetable storage; phenylalanine ammonia-lyase

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References


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DOI: https://doi.org/10.5935/PAeT.V6.N3.10