Effects of silicon and salicylic acid applications on the postharvest quality of ‘W. Murcott’ mandarin fruits

Objective: To determine the effects of preharvest silicon (Si) and postharvest salicylic acid (SA) applications on fruit quality and postharvest losses of ‘W. Murcott’ mandarins during cold storage.Materials and Methods: Silicon was applied foliarly to mandarin trees twice, at a dose of 27 mg L-1 in the form of orthosilicic acid, at two development stages: at the onset of fruit color break and one week later. Fruits harvested at the color break stage were dipped either in 2 mM SA solution or water for 3 minutes. All fruits were stored at 5 °C and 90% relative humidity for 12 weeks, and analyses were performed at 4-week intervals.Results: Preharvest Si application increased fruit weight and size. During storage, treated fruits showed lower values of maturity index, a*, b*, and pH. The Si+SA treatment reduced weight loss and increased vitamin C content during storage period.Conclusion: Preharvest Si improved fruit weight and size, while the combined Si+SA treatment slowed senescence during storage and had positive effects on fruit composition.