maybe these papers can be useful for you:

http://dx.doi.org/10.1016/j.postharvbio.2010.12.012

http://dx.doi.org/10.1016/j.foodchem.2016.03.077 Bye

Thanks so much Dr. Paolo

They are very useful. 

 It has been reported that SA application either pre-harvest or postharvest reduced fungal decay in fruit crops through induction of the defense resistance system and stimulation of antioxidant enzymes. 

Here are some relevant work...Basic function is to decrease the tissue activity of tissue softening enzymes in response to salicyclic acid..

Abstrcat; In order to determine the effects of salicylic acid (SA) on postharvest life and quality of peach fruits, four different concentrations (0.5, 1.0, 1.5 or 2.0 mmol L-1) were applied to peach fruits cv. ‘Flordaking’. Fruits harvested at commercial maturity were washed, dipped for five minutes in SA solutions and stored at 0ºC with 90% RH on the same day for a period of five weeks. Lower SA concentrations did not offer any significant effect on quality parameters of peach fruits when compared with control. However, SA at 2.0 mmol L-1 concentration significantly exhibited less weight loss, higher flesh firmness, increased SSC, higher TA contents, higher skin luminosity and decreased a* values compared with other treatments including control. Consequently, SA at 2.0 mmol L-1 concentration also showed a significant increase in ascorbic acid and total phenolics content while, relative electrical conductivity was reduced during five weeks of storage. Thus, the present results suggest that SA at 2.0 mmol L-1 concentration could be used commercially to preserve peach fruits for up to five weeks without any spoilage. ( Source : ( Tareen eta l , Pak. J. Bot., 44(1): 119-124, 2012)...PDF enclosed

Abstrcat: Plum fruit has a short shelf life with a rapid deterioration in quality after harvest. The primary goal of this study is to investigate and compare the effect of putrescine and salicylic acid on quality properties and antioxidant activity of plum during storage. The plum fruits (cv. ‘Santa Rosa’) were harvested at the mature ripe stage, and dipped in different concentrations of putrescine (1, 2, 3 and 4 mmol/L) and salicylic acid (1, 2, 3 and 4 mmol/L), as well as distilled water (control) for 5 min. The fruits were then packed in boxes with polyethylene covers and stored at 4 °C with 95 % relative humidity for 25 days. A factorial trial based on completely randomized block design with 4 replications was carried out. The weight loss, fruit firmness, total soluble solids, titratable acidity, pH, maturity index, ascorbic acid, total phenolics and antioxidant activity at 0, 5, 10, 15, 20 and 25 days after harvest were recorded. During the storage period, the weight loss, total soluble solids, pH and maturity index increased significantly while the fruit firmness, titratable acidity, ascorbic acid, total phenolics and antioxidant activity decreased significantly (P 

 Dear Dr. Anoop 

Thank you very much for your cooperation.

Dear Dr. Suresh 

Thank you very much for your clarification..

Some more good works for your reference please...

Abstract: In present study the effect of postharvest application of salicylic acid on fruit quality and storage life of peach fruit cv. Elberta was investigated. Four concentrations of salicylic acid including: 0(as control), 1, 2 and 4 mM were applied and the quality parameters of fruit were evaluated during sevenweeks of storage at weekly intervals. The results indicated that postharvest treatment of peach fruits using salicylic acid improved fruit quality with being evidence of lowered weight loss and fungal decay.Salicylic acid especially at 2 mM concentration had positive effect on firmness, total phenolic contents and antioxidant capacity of fruits without any adverse influence on fruit taste and appearance. Postharvest treatment with 4 mM salicylic acid slightly damaged the fruits and was less effective than 2 mM in retaining fruit quality.The results indicated that salicylic acid can be used as a safe alternative for chemicals to improve peach storability. Source ; (International Journal of Agriculture and Crop Sciences. Available online at www.ijagcs.com IJACS/2013/5-6/651-655

Abstract: In order  to study the effects of salicylic acid on reproductive characters of ‘Elberta’ Peach (Prunus persica L. Batsch) tree, an experiment was carried out based on randomized complete blocks design with four replications in commercial orchard, Kerman, Iran. The application of three concentrations of salicylic acid 0 (control), 1and 2 mM at swollen bud stage were used. Results showed that application of salicylic acid improved reproductive characters of peach tree, so that tree treated with salicylic acid 2 mM significantly had higher flowering percentage, fruit weight and yield compared to non-treated trees. However, results indicated that application of salicylic acid significantly improved reproductive growth in peach trees. Source : ( International journal of Advanced Biological and Biomedical Research Volume 2, Issue 4, 2014: 970-973).

PDFs enclosed for onward reading ...

in this study the effect of salicylic acid on peach storage

http://ijagcs.com/wp-content/uploads/2013/04/651-655.pdf