Salicylic acid alleviates chilling injury in cold-stored ‘Huangguan’ pear
作者: Yeqing GuanChuangqi WeiYudou ChengJunfeng Guan
作者单位: 1Institute of Genetics and Physiology, Hebei Academy of Agriculture and Forestry Sciences, PR China
2Institute of Genetics and Physiology, Hebei Academy of Agriculture and Forestry Sciences, Hebei, PR China
3Plant Genetic Engineering Center of Hebei Province, Shijiazhuang, PR China
刊名: Journal of Applied Botany and Food Quality, 2019, Vol.92
来源数据库: Julius Kühn-Institut
DOI: 10.5073/JABFQ.2019.092.047
原始语种摘要: Chilling injury (CI) often occurs in ‘Huangguan’ pear (Pyrus bretschneideri Rehd) at low temperature storage, which is characterized by brown spot on the fruit surface. In this study, the ‘Huangguan’ pear fruit was soaked either with salicylic acid (SA) or distilled water (control) and subsequently stored at 0 ℃. The results showed that 5 mM and 10 mM SA treatments significantly reduced the CI index of the fruit compared with the control, but had no significant effect on fruit firmness, soluble solids content (SSC) and titratable acid (TA) content. Further study on the mechanism of CI showed that 5 mM SA treatment increased the content of SA in peel, enhanced the activities of ascorbic acid peroxidase (APX), glutathione reductase (GR) and superoxide dismutase (SOD), reduced the...
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关键词翻译
关键词翻译
  • chilling 冷硬
  • stored 贮藏了的
  • pear 
  • PPO Prior Permission Only
  • soaked 潜育土
  • significantly 较大地
  • oxidase 氧化酶
  • accumulation 堆积
  • fruit 水果
  • appearance 外表