Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7588649 | Food Chemistry | 2016 | 7 Pages |
Abstract
To comprehensively analyze the effects of salicylic acid (SA) on the storability of Satsuma mandarin (Citrus unshiu), fruits were treated with 2Â mM SA. The disease incidence of control/SA-treated fruit at 50Â d and 120Â d after treatment was 23.3%/10% and 67.3%/23.3%, respectively, suggesting that SA treatment can significantly reduce the rot rate of postharvest citrus fruit. Fruit quality assays revealed that the treatment can maintain fruit firmness without affecting the inner quality. Furthermore, the contents of H2O2 and some defense-related metabolites, such as ornithine and threonine, in citrus pericarp, were significantly increased by SA treatment. Moreover, it was lipophilic polymethoxylated flavones, rather than flavanone glycosides, that accumulated in SA-treated fruits and these can directly inhibit pathogen development. These results suggest that the effects of SA on postharvest citrus fruit may be attributed to the accumulation of H2O2 and defense-related metabolites.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Feng Zhu, Jiajing Chen, Xue Xiao, Mingfei Zhang, Ze Yun, Yunliu Zeng, Juan Xu, Yunjiang Cheng, Xiuxin Deng,