期刊
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
卷 51, 期 10, 页码 2815-2820出版社
SPRINGER INDIA
DOI: 10.1007/s13197-012-0757-1
关键词
Salicylic acid; Tomato; Chilling injury; Postharvest
资金
- Young Researchers Club, Ahar Branch, Islamic Azad University, Ahar, Iran
Tomato fruit at the mature green stage were treated with salicylic acid at different concentration (0, 1 and 2 mM) and analyzed for chilling injury (CI), electrolyte leakage (EL), malondialdehyde (MDA) and proline contents and phospholipase D (PLD) and lipoxygenase (LOX) activities during cold storage. PLD and LOX activities were significantly reduced by salicylic acid treatment. Compared with the control fruit, salicylic acid treatment alleviated chilling injury, reduced electrolyte leakage, malondialdehyde content and increased proline content. Our result suggest that the reduce activity of PLD and LOX, by salicylic acid may be a chilling tolerance strategy in tomato fruit. Inhibition of PLD and LOX activity during low temperature storage could ameliorate chilling injury and oxidation damage and enhance membrane integrity in tomato fruit.
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