[1] Shen, D.D., Li, X., Qin, Y.L., Li, M.T., Han, Q.H., Zhou, J., Lin, S., Zhao, L., Zhang, Q., Qin, W., and Wu, D.T. (2019). Physicochemical properties, phenolic profiles, antioxidant capacities, and inhibitory effects on digestive enzymes of okra (Abelmoschus esculentus) fruit at different maturation stages. Journal of Food Science and Technology, 56 (3):1275- 1286.
[2] Rai, D.R., and Balasubramanian, S. (2009). Qualitative and Textural Changes in Fresh Okra Pods (Hibiscus esculentus L.) under Modified Atmosphere Packaging in Perforated Film Packages. Food Science and Technology International, 15 (2):131- 138.
[3] Fajinmi, A. A., and Fajinmi, O. B. (2010). Incidence of okra mosaic virus at different growth stages of okra plants [Abelmoschus esculentus (L.) Moench] under tropical condition. Journal of General and Molecular Virology, 2 (1): 028- 031.
[4] Moekchantuk, T., and Kumar, P. (2004). Export Okra Production in Tailand, Intercountry Programme for Vegetable IPM in South & SE Asia Phase II Food and Agriculture Organization of the United Nations, Bangkok, Tailand.
[5] Babarinde, G., and Fabunmi, O.A. (2009). Effects of packing materials and storage temperature on quality of fresh okra (Abelmoschus esculentus L.) fruit. Agricultura Tropica et Subtropica, 42. 151- 156.
[6] Finger, F., Dlla-Justina M.E., Casali V.W., and Puiatt, M. (2008). Temperature and modified atmosphere affect the quality of okra. Scientia Agricola, 65 (1): 312- 313.
[7] Noonim, A., and Venkatachalam, K. (2022). Combination of salicylic acid and ultrasonication for alleviating chilling injury symptoms of longkong. Food Quality and Safety, 6: 1- 14.
[8] Mahdi, J., Al-Musayeib, N., Mahdi, E. and Pepper, C. (2013). Pharmacological importance of simple phenolic compounds on inflammation, cell proliferation and apoptosis with a special references to β-d-salicin and hydroxybenzoic acid. European Journal of Inflammation, 11 (2): 327- 336.
[9] Aghdam, M. S., Asghari, M., Babalar, M., and Sarcheshmeh, M. A. A. (2016). Impact of salicylic acid on postharvest physiology of fruits and vegetables. In Eco-Friendly Technology for Postharvest Produce Quality (pp. 243-268): Elsevier.
[10] Ezzat, A., Ammar, A., Szabó, Z., and Holb, I.J. (2017). Salicylic acid treatment saves quality and enhances antioxidant properties of apricot fruit. Horticultural Science, 44 (2):73- 81.
[11] Youryon, P., Supapvanich, S., and Wongs-Aree, C. (2019): Internal browning alleviation of Queen pineapple cv. ‘Sawi’ under cold storage using salicylic acid or abscisic acid peduncle infiltration. The Journal of Horticultural Science and Biotechnology, 94 (6): 744- 752.
[12] Zhang, W.P., Jiang, B., Lou, L.M., Lu, M.H., Yang, M., and Chen, J.F. (2011). Impact of salicylic acid on the antioxidant enzyme system and hydrogen peroxide production in Cucumis sativus under chilling stress. Zeitschrift Für Naturforschung, 66: 413- 422.
[13] Koyuncu, M. A., Güneyli, A., Erbaş, D., Onursal, C. E., and Seçmen, T. (2018). Combined Effects of MAP and Postharvest Salicylic Acid Treatment on Quality Attributes of Dill (Anethum graveolens L.) Bunches during Storage. Journal of Agricultural Sciences, 24 (3): 340-348.
[14] Sayyari, M., Babalar, M., Kalantari, S., Serrano, M., and Valero, D. (2009). Effect of salicylic acid treatment on reducing chilling injury in stored pomegranates. Postharvest Biology and Technology, 53, 152- 154.
[15] Sanches, A., and Repolho, R. (2022). Exogenous salicylic acid preserves the quality and antioxidant metabolism of avocado ‘Quintal’ cultivar. Journal of Horticulture and Postharvest Research, 5 (1): 79- 92.
[16] Kumar, D., Mishra, D.S., Chakraborty, B., and Kumar, P. (2013). Pericarp browning and quality management of litchi fruit by antioxidants and salicylic acid during ambient storage. Journal of Food Science and Technology, 50 (4): 797- 802.
[17] Hanif, A., Ahmad, S., Shahzad, S., Liaquat, M., and Anwar, R. (2020). Postharvest application of salicylic acid reduced decay and enhanced storage life of papaya fruit during cold storage. Food Measure, 14: 3078- 3088.
[18] Ardakani, E., Davarynejad, G. H., and Azizi, M. (2013). Evaluation of salicylic acid and temperature treatments on storability, postharvest quality and antioxidant activity of apricot (Prunus armeniaca cv. ‘Lasgerdi’) Fruit. Journal of Horticultural Science, 27(3): 326-334.
[19] Porta, R., Rossi-Marquez, G., Mariniello, L., Sorrentino, A., Giosafatto, V., Esposito, M., and Di Pierro, P. (2013). Edible Coating as Packaging Strategy to Extend the Shelf-life of Fresh-Cut Fruits and Vegetables. Journal of Biotechnology & Biomaterials, 4 (3): e124.
[20] Karimi, N., and Kenari, R. E. (2015). Functionality of Coatings with Salep and Basil Seed Gum for Deep Fried Potato Strips. Journal of the American Oil Chemists’ Society, 93 (2): 243- 250.
[21] Nourozi, F., and Sayyari, M. (2020). Enrichment of Aloe vera gel with basil seed mucilage preserve bioactive compounds and postharvest quality of apricot fruits, Scientia Horticulturae, 262: 109041.
[22] Tabaestani, H. S., Sedaghat, N., Pooya, E. S., and Alipour, A. (2013). Shelf life improvement and postharvest quality of cherry tomato (Solanum lycopersicum L.) fruit using basil mucilage edible coating and cumin essential oil. International Journal of Agronomy and Plant Production, 4 (9): 2346- 2353.
[23] Jiyue, W., Denghong, Sh., Yu, B., Bochen, O., and Yan, L. (2020). Effects of chitosan treatment on the texture parameters of okra fruit (Abelmoschus esculentus L. (Moench)). Quality Assurance and Safety of Crops & Foods, 12: 66-75.
[24] Hajivand-Ghasemabadi, S., Zare-Bavani, M., and Noshad, M. (2022). The influence of gelatin, aloe gel and chitosan coatings on physicochemical characteristics of fresh-cut persian shallot during storage. Journal of food science and technology, 18 (119): 169- 182. (In Persian)
[25] Liu, Y., Feng, X., Zhang, Y., Zhou, F., and Zhu. P. (2021). Simultaneous changes in anthocyanin, chlorophyll, and carotenoid contents produce green variegation in pink–leaved ornamental kale. BMC Genomics, 22: 455.
[26] Heydarian, A., Ahmadi, E., Dashti, F., and Normohammadi, A. (2022). Evaluation of Mechanical and Chemical Parameters of Okra with Chitosan Coating in Nano Packaging Films and Atmospheric Modified Conditions. Journal of Agricultural Machinery, 12 (4): 600- 612. (In Persian)
[27] Klein, B. P., and Perry, A. K. (1982). Ascorbic acid and vitamin A activity in selected vegetables from different geographical areas of the United States. Journal of Food Science, 47(3): 941- 945.
[28] Ngure, J.W., Aguyoh, J.N. and Gaoquiong, L. (2008). Effect of storage temperatures and hot water dipping on post-harvest characteristics of Okra. Journal of Applied Biosciences, 6 (2): 173- 179.
[29] Hosseini, H, Akhavan, H, Balvardi, M, Bagheri, P, and Pakzad-Moghadam, M. (2019). Effect of Aloe vera gel coating containing green tea extract and salicylic acid on the shelf life of Mazafati date. Journal of food science and technology, 16 (88): 47- 60. (In Persian)
[30] Zhang, Q. (2004). Effects of polyamines and salicylic acid postharvest storage of Ponkan mandarin. Acta Horticulturae, 632: 317- 320.
[31] Maringgal, B., Hashim, N., Tawakkal, I.S.M.A., and Mohamed, M.T.M. (2020). Recent advance in edible coating and its effect on fresh/freshcut fruits quality. Trends in Food Science and Technology, 96: 253- 267.
[32] Ranjbaran, E., Sarikhani, H., Wakana, A., and Bakhshi, D. (2011). Effect of salicylic acid on storage life and postharvest quality of grape (Vitis vinifera L. cv. Bidaneh Sefid). Journal of the Faculty of Agriculture, Kyushu University, 56 (2): 263- 269.
[33] Mahidashti, F., and kamiab, F. (2018). Interaction of Salicylic Acid and Mentha Extraction on Increasing of Postharvest Life and Decreasing of Post-harvest Rots of Banana (Musa sapientum cv. Dwarf Cavendish). Research Achievements for Field and Horticulture Crops, 7 (1): 1- 15.
[34] Shafiee, M., Taghavi, T. S., and Babalar, M. (2010). Addition of salicylic acid to nutrient solution combined with postharvest treatments (hot water, salicylic acid and calcium dipping) improved postharvest fruit quality of strawberry. Scientia Horticulturae, 124: 40- 45.
[35] Shah, S. T., Basit, A., Ullah, I., Sajid, M., Ahmad, I.; Ahmad, I., Areeb, M., Sanaullah, K., Ullah, I., and Muhammad, B. (2020). Influence of edible coatings and storage duration on post-harvest performance of plum. Pure and Applied Biology, 10 (1): 81- 96.
[36] Srivastava, M. K., and Dwivedi, U. N. (2000). Delayed ripening of banana fruit by salicylic acid. Plant Science, 158: 87- 96.
[37] Tareen, M., Abbasi, N., and Hafiz, I. (2012). Effect of salicylic acid treatment on storage life of peach fruits CV’. Flordaking. Pakistan Journal of Botany, 44: 119- 124.
[38] El-Abbasy, U. K., El-Khalek, A. F. A., and Mohamed, M. I., (2018). Postharvest applications of 1-methylcyclopropene and salicylic acid for maintaining quality and enhancing antioxidant enzyme activity of apricot fruits cv. “caninoa” during cold storage. Acta Horticulture, 880: 525- 532.
[39] Modares, B., Ramin, A. A., and Ghobadi, C. (2014). Effect of 1-MCP on storage and shelflife of strawberry fruits (Fragaria xananassa Cv. Camarossa). Journal of Crop Production and Processing, 4 (11): 253- 268
[40] Koca, N., Karadeniz, F., and Burdurlu, H. S. (2007). Effect of pH on chlorophyll degradation and colour loss in blanched green peas. Food Chemistry, 100 (2): 609-615.
[41] Yadav, N., Singh, A.K., Emran, T.B., Chaudhary, R.G., Sharma, R., Sharma, S., and Barman, K. (2022). Salicylic acid treatment reduces lipid peroxidation and chlorophyll degradation and preserves quality attributes of pointed gourd fruit. Journal of Food Quality, 2022: 1-7.
[42] Dorostkar, M., Moradinezhad, F., and Ansarifar, E. (2019). Effect of postharvest application of salicylic acid, oxalic acid and nitric oxide on improving qualitative properties and extending the shelf life of fresh apricot fruit cv. ‘Sharoudi’. Journal of Food Science and Technology, 16 (92): 177- 189 (In Persian).
[43] Ayranci, E., and Tunc, S. (2004). The effect of edible coatings on water and vitamin C loss of apricots (Armeniaca vulgaris Lam.) and green peppers (Capsicum annuum L.). Food Chemistry, 87 (3): 339- 342.
[44] Zhang, Y., Kunsong, C.H., Zhang, S., and Ferguson, I. (2003).The role of salicylic acid in postharvest ripening of kiwifruit. Postharvest Biology and Technology, 28: 67- 74.