Impact of Combination Treatments of Salicylic Acid and Ascorbic Acid on Fruit Quality Traits of Ber ( Ziziphus mauritiana L. Cv. ‘Umran’) Throughout the Shelf Life

The main objective of this study was to assess the effects of salicylic acid (SA; 1.0 mM, 2.0 mM and 3.0 mM) and ascorbic acid (AA; 150 mg L −1 , 200 mg L −1 and 250 mg L −1 ) on quality traits such as soluble solids content (SSC), total and reducing sugars, titratable acidity (TA), ripening index (SSC/TA), ascorbic acid content and organoleptic sensory attributes of ber fruit ( Zizyphus mauritiana L. cv. ‘Umran’) during shelf life at 24 ± 1 o C and 65 ± 5% relative humidity (RH) for 12 days. On the 4‑ day measurement, higher SSC, acidity and ascorbic acid were obtained in all SA-treated fruit compared to the control. By contrast, a lower ripening index was obtained. Similarly, in the last shelf-life measurement (on day 12), SSC, reducing sugar, total sugar, TA and ascorbic acid were significantly higher in all SA-treated fruit than in the control, whereas, lower ripening index was determined in these fruit compared to the control. The fruit treated with SA (2 mM) recorded significantly higher levels of organoleptic sensory attributes (7.56). As a result, fruit treated with SA (2 mM) maintained significantly higher levels of fruit quality attributes for up to 12 days of storage.