Pre- and post-harvest salicylic acid treatments alleviate internal browning and maintain quality of winter pineapple fruit

文献类型： 外文期刊

第一作者： Lu, Xinhua

作者： Lu, Xinhua;Sun, Dequan;Li, Yunhe;Shi, Wenqi;Sun, Guangming

作者机构：

关键词： Pineapple fruit;Salicylic acid;Internal browning;Quality

期刊名称：SCIENTIA HORTICULTURAE （ 影响因子：3.463； 五年影响因子：3.672 ）

ISSN： 0304-4238

年卷期： 2011 年 130 卷 1 期

页码：

收录情况： SCI

摘要： The post-harvest internal browning (IB) and quality in pineapple (Ananas comosus L 'Comte de Paris') fruit were studied in relation to pre-harvest salicylic acid (SA) spray (PSS) or/and post-harvest salicylic acid immersion (PSI) treatments at 10 degrees C for up to 20 days plus 2 days at 20 degrees C (shelf-life). In addition, the activities of polyphenol oxidase (PPO) and phenylalanine ammonia-lyase (PAL) were measured during cold storage. The results showed that all SA treatments significantly reduced IB incidence and intensity. Furthermore, SA did not affect soluble solids content (SSC), titratable acidity (TA) and total phenolics (TP) content, but delayed the decline of ascorbic acid (AsA) content. At the same time, SA significantly inhibited PPO and PAL activities. The study indicated the beneficial effect of SA by pre-harvest spray and/or post-harvest immersion on pineapple fruit quality and resistance to IB, and PSS + PSI treatment showed the best effect. (C) 2011 Elsevier B.V. All rights reserved.

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