期刊
FOOD CHEMISTRY
卷 105, 期 2, 页码 449-453出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2007.03.021
关键词
postharvest; strawberry; salicylic acid; ACC; ethylene; fungal decay; marketability; overall quality
The effect of salicylic acid (SA) treatment at different concentrations and growth stages of strawberry (Fragaria ananassa cv. Selva) fruit on postharvest ethylene production, fungal decay and overall quality index was studied. SA at all concentrations effectively reduced fruit ethylene production and fungal decay and retained overall quality. Treatment of plants at vegetative stage and fruit development stage followed by postharvest treatment of fruits with I and 2 mmol L-1 was the most effective strategy, whilst with decrease in treatment time the effects of treatment decreased. Single stage treatment strategy of fruits with 2 mmol L-1 SA at postharvest stage was most effective. Postharvest treatment with 4 mmol L-1 SA slightly damaged the fruits and was less effective than 2 mmol L-1 in retaining fruit quality. (c) 2007 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据