Effect of Salicylic Acid Treatment on Hami Melon Fruit Storage Quality(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Title:: Effect of Salicylic Acid Treatment on Hami Melon Fruit Storage Quality

Author(s):: GENG Xinli; ZHANG Cuihuan; ZHANG Yinhuan; YAO Jun; LIAO Xinfu; (Research Institute of Grapes and Melons of Xinjiang Uygur Autonomous Region，Shanshan，Xinjiang 838200)

Abstract:: Taking Hami melon species ‘Xizhoumi-25’ as test material，concentration of 0.1，0.3，0.5 g?L-1 salicylic acid(SA) were treated，then were preserved at 0，5 and 20 ℃.The contents of soluble solids(TSS)，titratable acid(TA)，and superoxide dismutase(SOD) activity of ‘Xizhoumi-25’ were determined with the different concentrations of salicylic acid treatment.The results showed that compared with the control(water)，under the condition of 5 ℃，the treatment of 0.3 g?L-1 salicylic acid could significantly maintain the contents of TSS，TA and SOD activity of ‘Xizhoumi-25’ fruit ripening was delayed.‘Xizhoumi-25’ fruit quality was better kept during the storage.

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Last Update: 2017-05-05