Journal
JOURNAL OF INTEGRATIVE AGRICULTURE
Volume 16, Issue 3, Pages 735-741Publisher
ELSEVIER SCI LTD
DOI: 10.1016/S2095-3119(16)61390-4
Keywords
sponge gourd; salicylic acid; chilling injury; quality; antioxidant enzyme
Categories
Funding
- Ministry of Agriculture of China [CARS-25]
- Special Fund for Agro-scientific Research in the Public Interest, China [201203095]
- National Natural Science Foundation of China [31401536]
- Natural Science Foundation of Beijing, China [6144020]
- Young Investigator Fund of Beijing Academy of Agricultural and Forestry Sciences of China [201404]
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Effect of salicylic acid (SA) on chilling injury (CI) of sponge gourd during storage (9 days, 9 degrees C) plus shelf life (2 days, 20 degrees C) was evaluated in this study. SA treatment at the concentration of 1.5 mmol L-1 significantly reduced postharvest CI of sponge gourds. Besides, the application of SA could effectively decrease the electrolyte leakage, reduce the accumulation of malondialdehyde (MDA) and total phenolics, enhance the activities of antioxidant enzymes such as superoxide dismutase (SOD), catalase (CAT) and ascorbate peroxidase (APX), and inhibit the activities of phenylalanine ammonia-lyase (PAL) and polyphenol oxidase (PPO). The beneficial effects of SA could be attributed to preserved membrane integrity, inhibited membrane peroxidation, enhanced antioxidant system and suppressed activities of browning related enzymes. In a sense, SA as a postharvest tool may be commercially used in alleviating CI of sponge gourd.
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