Effect Of Salicylic Acid And Heat Treatment On Chilling Injury And Heat Shock Protein Of Apricot Fruit

The Xinjiang “Saimaiti” apricot fruits were taken as the test materials in this article.Startingfrom cold resistance control apricot fruit frozen during the study uses salicylic acid treatment on apricotfruit during storage, cold resistance, metabolism and physiology of heat shock protein production impactand heat treatment on apricot fruit during storage, cold resistance and heat shock proteins have on; Theimproving mechanisms of postharvest cold resistance of apricot fruit by salicylic acid treatment and heattreatment were discussed.(1) The apricot fruits after harvest were used0.001g/L,0.01g/L,0.1g/L of salicylic acid combinedwith decompression treatmented, Then stored at0℃, RH90%~95%,the apricot fruits treated withdistilled water were as the control.The effect of salicylic acid on cold resistance of apricot fruits wasstudied. The results showed that postharvest0.01g/L salicylic acid treatment can significantly reduce theincidence of chilling injury apricot fruit and cold injury index; able to better slow the rate of increase infruit weight loss; inhibition decreased apricot fruit soluble solids content; effectively maintain apricotfruit hardness, the juice yield. It follows,0.01g/L salicylic acid postharvest treatment is effective tomaintain and improve the quality of apricot fruits optimal concentration of anti-cold nature.Thepostharvest apricot fruits were treatmented by0.01g/L salicylic acid could effectively reduce ethyleneproduction and accumulation of apricot fruit during storage of the ACC, the time ACC synthase (ACS)activity peaked postponed for14days and effectively suppress the occurrence of ACC oxidase (ACO)activity and reduce its peak late storage activity, inhibition of MDA content and increase in membranepermeability increased, it can be delaed the apricot fruits chilling injury occurs.(2) The postharvest apricot fruits were treatmented by40℃,5min,10min,20min heat shocktreatment bath, then stored at0℃,90%~95%RH, apricot fruit at room temperature (25℃) water bathtreated as controls. able to better slow the rate of increase in fruit weight loss; inhibition decreasedapricot fruit soluble solids content; effectively maintain the hardness of apricot fruit, juice yield. Itfollows10min postharvest heat treatment is effective to maintain and improve the quality of apricot fruits optimal concentration of anti-cold nature.(3)The apricot fruits were used heat treatment showed that in cold storage can induce a molecularweight of about66.2~98.0kDa and28.0kDa new heat shock protein; addition, the molecular weight of16.0kDa place, heat treatment histone bands deeper color than the control group. Fruit can be speculatedthat the heat treatment to enhance its cold resistance and heat shock proteins to stimulate the newgeneration are closely related. The apricot fruits were treatmented by salicylic acid could induce amolecular weight of about14.4kDa、40.0kDa~50.0kDa and66.2~98.0kDa heat shock protein, Salicylicacid can be speculated that enhanced fruit cold resistance and heat shock proteins which stimulate newsmall molecules and other proteins produced are closely related to their specific function and mechanismof resistance to cold remains to be further studied.