Abstract
Fresh morels were treated with salicylic acid (SA) and stored at 4 °C, to investigate its effects on the quality and browning status during storage. The results showed that the storage qualities of SA-treated morels were better than that of control, especially 500 μmol L−1 SA-treated morels. It delayed the decline of tyrosine and total phenols, increased quinones contents, and inhibited the activities and gene expressions of tyrosinase and polyphenol oxidase (PPO). In addition, ascorbic acid levels, and the enzyme activities and gene expressions of superoxide dismutase (SOD), catalase (CAT) and ascorbic acid peroxidase (APX) were increased with the treatment of SA, compared to the control group. Furthermore, the increase of electrolyte leakage and malondialdehyde (MDA) levels were decreased with SA treatment. The results revealed that SA was a potential preservative agent applied in the morels storage for inhibiting the browning and maintaining the edible qualities.
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