Synergistic Regulation of Postharvest Physiology and Biochemical Quality of Peach (Prunus persica L.) Through Salicylic Acid and Plant-Based Edible Treatments.

Postharvest deterioration represents a major challenge in maintaining the market quality of peach fruit, and the application of environmentally benign treatments such as edible coatings has gained increasing attention as an effective strategy to extend storage life. Accordingly, the present study evaluated the effects of several natural coating materials on the postharvest quality of peach (Prunus persica L.). The experimental treatments consisted of salicylic acid at three concentrations (0, 1, and 2 mM), Aloe vera gel at 0%, 20%, and 30%, and clove extract at 0, 150, and 300 ppm. Overall, the application of edible coatings significantly enhanced fruit storability and quality attributes compared with untreated control fruit. Among the treatments, fruit treated with 2 mM salicylic acid and 300 ppm clove extract exhibited the highest fruit weight (89.66 g). Whereas the fruits without salicylic acid application showed the greatest fruit weight loss (15.55%) and the highest vitamin C (32.02 mg 100 g-1 FW) was obtained at 2 mM salicylic acid treatment. In terms of clove extract treatments, fruit coated with 300 ppm clove extract maintained the greatest fruit texture firmness (3.69 kg cm-2), total phenolic content (219.88 mg GAE 100 g-1 FW), vitamin C (mg 100 g-1 FW), and total antioxidant capacity (446.94 μmol TE g-1 FW), whereas no application treatment recorded the highest fruit weight loss (14.72%) and total acidity (4.16 g malic acid 100 g-1 FW). In conclusion, the findings demonstrate that natural edible coatings, particularly when applied in combination, are effective in reducing oxidative stress, suppressing enzymatic browning, and improving postharvest quality, thereby representing a promising and sustainable approach for extending the shelf life of peach fruit. These findings suggest that activation of antioxidant system likely stimulated by salicylic acid and supplemented by aloe vera or clove extract was a central mechanism underlying quality preservation.