Salicylic Acid Alleviates Postharvest Fruit Decay of Strawberry (Fragaria x ananassa Duch.-A Review

Strawberry (Fragaria x ananassa Duch.) fruits are highly perishable and fruit quality decrease rapidly after harvesting, thereby it has a limited scope of long duration storage. Among several synthetic chemicals suggested for minimizing postharvest losses of fruits, Salicylic acid (SA) is a natural phenolic compound widely distributed in plants and considered as a hormone because of its regulatory role in plants. Salicylic acid has received particular attention because of its role in the modulation of the plant response to biotic and abiotic stresses. Current scientific knowledge on the salicylic acid application in postharvest management of strawberry fruits suggests that SA has a potential role in minimizing fruit decay and maintaining fruit quality. These predictors, however, need further work to validate reliability in postharvest management of strawberry fruits in a larger perspective.