Abstract
Effect of salicylic acid (SA) on chilling injury (Cl) of sponge gourd during storage (9 days, 9°C) plus shelf life (2 days, 20°C) was evaluated in this study. SA treatment at the concentration of 1.5 mmol L−1 significantly reduced postharvest Cl 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 Cl of sponge gourd.
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