Salicylic Acid-based Food Preservation Solution

The application of methyl jasmonate can improve the antioxidant capacity and phenolic content of fruit, thereby prolonging the shelf life of fruit, improving fruit quality and reducing chilling injury. Aprofood deeply explores the mechanism of action of MeJA and is committed to providing comprehensive food preservation solutions to customers around the world.

Overview of Salicylic Acid

Salicylic acid (SA) is a small-molecule phenolic compound naturally present in plants and plays an important regulatory role in plant growth and development. As a key component of plant antioxidant systems, free radical scavenging systems (enzymatic and non-enzymatic antioxidant systems) play an important role in regulating the metabolism of reactive oxygen species (ROS, such as H₂O₂ and O₂), maintaining plant intrinsic Redox system balance. Exogenous SA treatment has been found to delay plant senescence and prolong shelf life by modulating plant antioxidant systems and endogenous hormone levels. In addition, salicylic acid may also delay fruit ripening and maintain post-harvest quality by inhibiting ethylene biosynthesis or action.

Application of Salicylic Acid in Fruit Preservation

Salicylic acid treatment has made an important contribution to enhancing the antioxidant properties of lemons and other fruits. For example, preharvest treatment with SA and methyl jasmonate (MeJA) can effectively increase peroxidase (POD), catalase (CAT) and ascorbate peroxidase (APX) activities, and both treatments increase the contents of total phenols and total flavonoids were measured; apricot fruits were vacuum infiltrated with SA, and the results showed that SA treatment affected the activities of antioxidant-related enzymes and significantly increased the contents of total phenols and flavonoids in fruits. Therefore, the use of SA can effectively improve the antioxidant system of the fruit and prolong its shelf life.

Our Solutions

Aprofood deeply researches the mechanism of action of salicylic acid and applies it to the preservation of fruits and vegetables. With our rich experience and expertise, we have the ability to provide global customers with comprehensive food preservation solutions based on the regulation mechanism of salicylic acid.

• We focus on the mechanism of action of salicylic acid in the preharvest stage of fruits, combine it with postharvest preservation methods (such as biological, chemical and physical methods) to preserve fruits and vegetables, and conduct an in-depth evaluation of its final effect and mechanism of action.
• The mechanisms of action of salicylic acid that we focus on include: effects on ethylene production and action, induction of disease resistance, prevention of oxidative stress, induction of tolerance to low temperature injury, effects on respiration rates, and effects on maturation and aging rates reduction, prevention of cell wall degrading enzymes, etc.
• As a potential food preservative, we also considered the comprehensive application of salicylic acid. Therefore, we offer salicylic acid in combination with a variety of botanical regulators, food preservatives and antagonists. In addition, the development of salicylic acid based biological films and nanomaterials are also provided in our comprehensive solutions.

Our Advantages

Multiple phytohormone options

Experienced in fruit preservation

Combining multiple methods

Solutions can be customized

Aprofood is committed to providing extensive support to customers around the world in food preservation related research, please contact us to learn more about our solutions!

Reference

1. Asghari, M., & Aghdam, M. (2010). Impact of salicylic acid on post-harvest physiology of horticultural crops. Trends in Food Science and Technology, 21, 502-509.