Document Type : Full Paper


1 Associate Professor, College of Agriculture & Natural Resources, ‎University of Tehran, Karaj, Iran

2 Former M.Sc. Student, College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran

3 Professor, College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran

4 Instructor, College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran


To investigate the effect of salicylic acid and iron on peach fruit (Prunus persica L. cv. Zaferani) quality, a factorial experiment in a randomized complete block design with four replications was conducted. Salicylic acid solution at four levels 0, 1, 2 and 4 mM and iron sequestrine in concentrations of 0, 5 and 10 mg/L were prepared and sprayed on peach trees in two stages (40 and 80 days after full bloom). After fruits harvesting, total soluble solids, titratable acidity, pH, firmness, fruit weight loss, antioxidant capacity, ethylene production and electrolyte leakage were measured. The results showed that the treatments compare to controls were prevented weight loss, electrolyte leakage and ethylene production and maintain titratable acids, soluble solids content and antioxidant capacity of fruits. Fruit treated with salicylic acid 4 mM and iron 10 mgl-1 were maintained antioxidant capacity and prevented ethylene production, weight loss and electrolyte leakage. The treated fruits eventually retained their quality until the 40th day and on the 60th day any fruits haven't marketable quality.


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