|Table of Contents|

Effect of Salicylic Acid on Chilling Resistance of Green Pepper(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2014年09期
Page:
154-158
Research Field:
Publishing date:

Info

Title:
Effect of Salicylic Acid on Chilling Resistance of Green Pepper
Author(s):
DING TianSHI Jun-yanWANG QingGAO Li-pu
Vegetable Research Center,Beijing Academy of Agriculture and Forestry Sciences,Beijing 100097
Keywords:
green peppersalicylic acid(SA)chilling
PACS:
S 641.3
DOI:
-
Abstract:
Taking green pepper as material,the chillilng resistance of green pepper treated by different concentrations salicylic acid (SA) was studied.The results showed that SA treatment effectively inhibited the surface flooding concavity of pepper,improved the storage quality during cold storage,delayed the degradation of chlorophyll and vitamin C,suppressed the increase of membrane permeability and the accumulation of MDA content,and also maintained a high enzyme activities level of antioxidant system,including POD,CAT,GR and APX.The best concentration of SA was 2.0 mmol/L.

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Last Update: 2014-08-13