Effects of Different Salicylic Acid Concentrations Treatments on Postharvest ‘Yali’ Pear During Storage Browning(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:

2012年16期

Page:

151-154

Research Field:

Publishing date:

Info

Title:

Effects of Different Salicylic Acid Concentrations Treatments on Postharvest ‘Yali’ Pear During Storage Browning

Author(s):

WANG Jun¹; LIU Fu-chun¹; LI Xin¹; ZHANG Yu-xing²

1.Department of Life Science，Cangzhou Teachers College，Cangzhou，Hebei 061001；

2.Hebei Agricultural University，Baoding，Hebei 071001

Keywords:

postharvest; ‘Yali’ pear; browning; salicylic acid（SA）

PACS:

S 661.2

DOI:

-

Abstract:

In reference to immersed fruit，the physiological changes of ‘Yali’ pear (unbagged fruit)，especially browning index，polyphenol content，polyphenoloxidase (PPO) and membrane lipid’s peroxidation were studied by using different concentrations of SA processing.Aimed to provide theoretical basis for suppressing brown cores，ripening control，improving the quality and extending the storage life of postharvest ‘Yali’ pear fruit.The results showed that 0.002，0.02，0.2 mmol SA could reduce the rotten rate and browning of fruit.0.2 mmol SA could inhibit PPO activity and the composition of polyphenols apparently.And it promoted the activity of protective enzyme SOD and POD of the pear core most effectively，while 0.002 mmol SA concentration inhibited the MDA content of pear core evidently.It showed that SA treatment could preserve the senescence of the fruit，inhibit the browning，and prolong the storage period of fruit.

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