The Effects of Putrescine and Salicylic Acid on Postharvest Traits of Pear (Pyrus communis L. 'Williams')

Prolonging shelf-life while maintaining the quality of the climacteric crops such as pear is vital. This study focused on testing two chemicals, including salicylic acid (SA) and putrescine (Put), on delaying the senescence process. Fruits were harvested at the maturity stage and then immersed in two different solutions. Treatments included Put (0.1, 0.25 mM) and SA (1, 2 mg/L-1) with three replications on pear cv. 'Williams'. The results showed that vitamin C content was lower than control in both SA and Put concentrations. The index of oxidative materials was higher in treatments with SA than control. Control had the highest index of maturity and the lowest fruit firmness among the treatments. This investigation suggested two chemicals examined for postharvest of Pyrus communis.