当前位置: 首页 > 文章 > Salicylic acid alleviates postharvest chilling injury of sponge gourd (Luffa cylindrica)
农业科学学报 (英文)
2017,16
(3)
Position: Home > Articles > Salicylic acid alleviates postharvest chilling injury of sponge gourd (Luffa cylindrica)
Journal of Integrative Agriculture
2017,16
(3)
Salicylic acid alleviates postharvest chilling injury of sponge gourd (Luffa cylindrica)
作 者：
Han Cong;Zuo Jin-hua;Wang Qing;Dong Hai-zhou;Gao Li-pu
单 位：
Shandong Agr Univ, Coll Food Sci & Engn, Tai An 271018, Shandong, Peoples R China;Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China;Beijing Acad Agr & Forestry Sci, Natl Engn Res Ctr Vegetables, Beijing 100097, Peoples R China
关键词：
sponge gourd;salicylic acid;chilling injury;quality;antioxidant enzyme
摘 要：
Effect of salicylic acid (SA) on chilling injury (CI) of sponge gourd during storage (9 days, 9 degrees C) plus shelf life (2 days, 20 degrees C) was evaluated in this study. SA treatment at the concentration of 1.5 mmol L-1 significantly reduced postharvest CI of sponge gourds. Besides, the application of SA could effectively decrease the electrolyte leakage, reduce the accumulation of malondialdehyde (MDA) and total phenolics, enhance the activities of antioxidant enzymes such as superoxide dismutase (SOD), catalase (CAT) and ascorbate peroxidase (APX), and inhibit the activities of phenylalanine ammonia-lyase (PAL) and polyphenol oxidase (PPO). The beneficial effects of SA could be attributed to preserved membrane integrity, inhibited membrane peroxidation, enhanced antioxidant system and suppressed activities of browning related enzymes. In a sense, SA as a postharvest tool may be commercially used in alleviating CI of sponge gourd.
