Effect of Exogenous Salicylic Acid on Browning of Peach Fruit during Storage

doi:10.7668/hbnxb.2014.02.036

Abstract

Abstract: Zhonghuashoutao peach fruits were treated with salicylic acid(SA) at the concentration of 1. 25,2. 50, 5. 00 mmol /L and effect of SA on browning in peach fruit during storage under (1 ± 0． 5) ℃ and RH(90 ± 5) % was studied. The experiment items respectively were peach flesh color and luster, firmness, polyphenoloxidase and li- poxygenase activity, the content of hydrogen peroxide and malondialchehyche, production rate of superoxide anion in peach pulp tissue related with fruit browning. The results showed that SA not only could retard the rate of peach fruit firmness descending to a certain degree, but also reduce the activity of polyphenoloxidase and lipoxygenase. SA also could reduce production rate of superoxide anion and enhance content of hydrogen peroxide at the earlier stage of storage. It could remain higher balance of reactive oxygen species metabolism. In addition, SA acid might alleviate the harm of malondialchehyche on cell membrane and keep its stability. SA reduced browning index obviously com- pared to control and restrained the development of fruit browning, but all SA treatments had no significant difference on browning index .

Key words: Salicylic acid, Peach, Fruit, During storage, Browning

CLC Number:

S662.01

LIU Geng-sen, FAN Lian-mei, LI Shu-ping, YUAN Yong-bing. Effect of Exogenous Salicylic Acid on Browning of Peach Fruit during Storage[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2014, 29(2): 193-198. doi: 10.7668/hbnxb.2014.02.036.

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