Exogenous application of oxalic acid improves the storage quality of Asian pears (Patharnakh) by regulating physiological and biochemical changes

Abstract

The study was designed to evaluate the efficacy of the natural antioxidant oxalic acid (OA) on the storage quality of the Asian pear cultivar “Patharnakh”. Fruits subjected to different concentrations (0.000 mol L⁻¹, 0.004 mol L⁻¹, 0.008 mol L⁻¹, were 0.012 mol L⁻¹) of OA were investigated for quality determinants during 70 days of storage at 0–1 °C with 90–95% relative humidity (RH). Results revealed that OA treatments effectively reduced mass loss, fruit spoilage, maintained fruit firmness, and retarded the qualitative loss of soluble solid content (SSC) and titratable acidity (TA) in stored pears. OA treatments were efficient in maintaining superoxide dismutase (SOD) activity and retained higher total phenolic content (TPC) and ascorbic acid (AsA) content as compared to control. Moreover, OA applications delayed the polyphenol oxidase (PPO) activity and impeded the browning incidence in stored fruit. The highest dose of OA (0.012 mol L⁻¹) was more potent in delaying the respiration rate and activities of cellulose (CL), polygalacturonase (PG), and pectin methyl esterase activity (PME) activity. In conclusion, 0.012 mol L⁻¹ OA application regulated the ripening-related physiological and biochemical changes effectively in stored pears and maintained their quality over 70 days of storage period.