| Peach (Prunus persica L.)fruit is highly perishable and its storage life is often affected by fungal infection and by chilling injury. The changes of quality and physiology of Okuba and Bayuecui, two varieties of peach fruit cultivated dominative in Beijing, China, were investigated during storage at room(22(1℃) and low temperatures(0-2℃), as well as the effects of exogenous salicylic acid(immersed in the solutions of 0.1g/L and 0.3g/L for 15 minutes). The decay of peaches decreased by SA treatment in 0.1g/L, and the declines of firmness and ascorbic acid content in SA fruits were delayed. There were little impacts of SA treatment on appearance, color, soluble solids content, and titritable acid of peaches. In same storage condition ,The physiological responses of peaches of two varieties to SA treatment were similar. By SA treatment,the activity of lipoxygenase(LOX)was inhibited significantly and activities of superoxide distmuase and peroxidase (POD)were increased, the production rates of superoxide radical anion(O2-)and contents of peroxide hydrogen(H2O2)in the fruits were also decreased.The SA treatment delayed a few physiological changes that might relate with the senesces of peach fruits.
|
PDF Full Text Request