Effect of chitosan and salicylic acid postharvest treatments on the shelf life, quality and enzymatic activity of blackberry

Abstract

Blackberry (Rubus sp.) has been identified as a source of numerous antioxidant compounds, which are related to benefits for human health. The use of elicitors is a common spread technique in a wide range of applications to trigger signaling for plants to respond on a morphological or physiological level. This includes the activation of enzymes related to ripening and senescence processes. The activities of such enzymes have an important role in plant resistance mechanisms and also in the quality and nutritional value of fruits. Blackberry is fragile, susceptible to mechanical damage and red drupelet reversion, and has short shelf life. There are numerous studies that report improvement in blackberry shelf life including coatings, modified packaging, controlled atmosphere storage, sanitation and irradiation. Most of these methods are limited by the blackberry’s fragile biomechanical properties. By testing the effect of salicylic acid and chitosan treatments, the aim of this study was to propose a complementary method that could lead to the improvement of blackberry shelf life. The results showed changes in enzyme activity related to ripening and senescence processes. The treatments improved blackberry shelf life and enhanced its organoleptic properties.