_____________________________________________________________________________________________________ *Corresponding author: E-mail: anghort@gmail.com; Journal of Experimental Agriculture International 44(9): 195-202, 2022; Article no.JEAI.89173 ISSN: 2457-0591 (Past name: American Journal of Experimental Agriculture, Past ISSN: 2231-0606) Postharvest Salicylic Acid Application Affects the Biochemical Quality and Stability of Strawberry (Fragaria x ananassa Duch.) cv. Chandler Fruits under Ambient Storage Conditions Angrej Ali a* , K. Rasool a , N. A. Ganai a , I. A. Lone a , S. Parveen a , R. Anayat a , A. H. Wani a , K. M. Malik a and K. Javeed a a Division of Horticulture, Faculty of Agriculture, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Wadura Campus, Sopore-193201, Jammu and Kashmir, India. Authors’ contributions This work was carried out in collaboration among all authors. All authors read and approved the final manuscript. Article Information DOI: 10.9734/JEAI/2022/v44i930866 Open Peer Review History: This journal follows the Advanced Open Peer Review policy. Identity of the Reviewers, Editor(s) and additional Reviewers, peer review comments, different versions of the manuscript, comments of the editors, etc are available here: https://www.sdiarticle5.com/review-history/89173 Received 29 April 2022 Accepted 11 July 2022 Published 13 July 2022 ABSTRACT The present study aimed to determine the effect of postharvest salicylic acid (SA) application on storability and biochemical quality of strawberry fruits cv. Chandler under ambient storage conditions. Freshly harvested fruits were subjected to salicylic acid treatment at 0 (control), 0.5, 1 or 2 mM and fruits were stored at room temperature for 6 days storage studies. Data on physiological loss in weight (PLW), fruit spoilage and biochemical quality of fruits (total soluble soils, titratable acidity, ascorbic acid, reducing and total sugars) were recorded. Results showed that postharvest salicylic acid treatment significantly minimized the PLW and fruit spoilage. At 6 days of storage, the lowest PLW (14.43 %) and fruit spoilage (21.70 %) was observed with SA at 2 mM. All the salicylic acid treatments were effective in retaining the biochemical quality of fruit (total soluble soils, titratable acidity, ascorbic acid, reducing and total sugars). In conclusion, Salicylic acid at 2 mM treatment of strawberry fruits after harvest can be useful in minimizing PLW and fruit spoilage and also maintaining the biochemical quality of fruits during ambient storage conditions. Keywords: Ambient storage; fruit quality; salicylic acid; strawberry; storability. Original Research Article