Effects of post-harvest salicylic acid treatment on fruit quality and anti-oxidant metabolism in pineapple during cold storage
文献类型： 外文期刊
作者： Lu, X. H. 1 ; Sun, D. Q. 1 ; Mo, Y. W. 1 ; Xi, J. G. 1 ; Sun, G. M. 1 ;
作者机构： 1.Chinese Acad Trop Agr Sci, S Subtrop Crop Res Inst, Zhanjiang 524091, Peoples R China
期刊名称：JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY （ 影响因子：1.641； 五年影响因子：1.616 ）
ISSN： 1462-0316
年卷期： 2010 年 85 卷 5 期
页码：
收录情况： SCI
摘要： Pineapple (Ananas COMOSUS L. 'Comte de Paris') fruit at commercial maturity (180 fruit per treatment, three replicates) were immersed in 0, 1.0, 3.0, or 5.0 mM salicylic acid (SA) for 15 min, then stored at 10 C and 90% relative humidity (RH) for 20 d. After 20 d in cold storage, they were moved to 20 C for 2 d to simulate shelf-life. Physiological and biochemical responses were studied. The results showed that the 3.0 or 5.0 mM SA treatments lowered the internal browning (TB) index, while the 5.0 mM SA treatment decreased the soluble solids content (SSC), titratable acidity (TA), and soluble sugar content, but increased ascorbic acid (AsA) levels at the end of shelf-life. Furthermore, during cold storage, all SA treatments significantly decreased the rate of tissue respiration in pineapple fruit. SA at 5.0 mM significantly decreased the activities of peroxidase (POD), polyphenol oxidase (PPO), and phenylalanine ammonia-lyase (PAL), but increased the activities of superoxide dismutase (SOD) and ascorbate peroxidase (APX) compared with the non-SA treated (untreated) controls. Overall, these results indicate that post-harvest treatment with 5.0 mM SA delayed the occurrence of TB in pineapple, extended its shelf-life, and maintained fruit quality during cold storage.
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