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Effects of salicylic acid treatment on fruit quality and wax composition of blueberry (Vaccinium virgatum Ait)

文献类型： 外文期刊

作者： Jiang, Bo 1 ; Liu, Ruiling 1 ; Fang, Xiangjun 1 ; Tong, Chuan 1 ; Chen, Hangjun 1 ; Gao, Haiyan 1 ;

作者机构： 1.China Natl Light Ind, Key Lab Postharvest Preservat & Proc Fruits & Veg, Key Lab Fruits & Vegetables Postharvest & Proc Te, Zhejiang Acad Agr Sci,Minist Agr & Rural Affairs, Hangzhou 310021, Peoples R China

关键词： Salicylic acid; Cuticular wax; Blueberry; Storage quality; Wax morphology

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 368 卷

页码：

收录情况： SCI

摘要： The cuticular wax layer in fruit is a hydrophobic barrier which protects fruit from biotic and abiotic stress. The cuticular wax also affect fruit quality. This paper investigated the effects of salicylic acid on fruit quality and the cuticular wax in blueberry fruit during storage at room temperature (25 degrees C). 'Powderblue' blueberries (Vaccinium virgatum Ait) were treated with 1.0 mmol L-1 salicylic acid. The composition of cuticular wax layer and structure of epicuticular wax layer were analyzed at 4 d intervals during storage. Salicylic acid could efficiently delay the reduction of total wax content and affected the proportions of its constituents, including triterpenoids, esters, sterols, fatty acids, alcohols and alkanes. Our results also showed that there was no significant difference on the structure of epicuticular wax in salicylic acid treated fruits compared with that of the control. Salicylic acid delayed deterioration of blueberry fruit and enhanced its resistance to disease during storage.

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