Effect of salicylic acid treatment on reducing chilling injury in stored pomegranates

被引：197

作者：

Sayyari, M. ^{[4
,5
]}

Babalar, M. ^{[2
]}

Kalantari, S. ^{[2
]}

Serrano, M. ^{[3
]}

Valero, D. ^{[1
]}

机构：

[1] Univ Miguel Hernandez, Dept Food Technol, Alicante, Spain

[2] Univ Tehran, Dept Hort, Karaj, Iran

[3] Univ Miguel Hernandez, Dept Appl Biol, Alicante, Spain

[4] Univ Tehran, Fac Agr, Dept Hort Sci, Karaj, Iran

[5] Univ Ilam, Fac Agr, Dept Plant Prod, Ilam, Iran

来源：

POSTHARVEST BIOLOGY AND TECHNOLOGY | 2009年 / 53卷 / 03期

关键词：

Salicylic acid; Pomegranate; Electrolyte leakage; Chilling injury; PHENYLALANINE AMMONIA-LYASE; ANTIOXIDANT SYSTEM; TEMPERATURE; STORAGE; FRUIT; QUALITY; OXYGEN;

D O I：

10.1016/j.postharvbio.2009.03.005

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

Pomegranate fruit were treated with salicylic acid (SA) at different concentrations (0.7,1.4 or 2.0mM), then stored at 2 degrees C for 3 months to investigate chilling injury (CI). SA treatments, especially at 2 mM concentration, were highly effective in reducing Cl and electrolyte leakage in the husk of pomegranate, as well as ascorbic acid (AA) loss compared with that observed in control fruit. (C) 2009 Elsevier B.V. All rights reserved.

引用

页码：152 / 154

页数：3

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