An experimental study was conducted to investigate the influence of salicylic acid on the physiological and chemical properties of 'Brigitta' highbush blueberry (Vaccinium corymbosum L.) fruits. The two-treatment experiment was carried out in a protected area of the Biotechnical Faculty's field in Ljubljana. Plant treatment was conducted in a single dose fourteen days prior to the expected fruit harvest time. The results indicate that salicylic acid did not cause statistically significant changes in fruit firmness, total phenol content, fruit pigment content (h°), nor in the content of tartaric, malic, and shikimic acids. However, differences were observed in the lightness parameter (L*). Additionally, a change was noted in the higher content of citric acid, as well as a lower content of all types of sugars (sucrose, glucose, fructose, total sugars). The content of these compounds was lower in treated fruits compared to the control group, suggesting the influence of salicylic acid on slowing down the ripening process of blueberries. Simultaneously, we recorded an increased chlorophyll content and a more gradual ripening of fruits on treated plants.
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