The changes and effects of salicylic acid in kiwifruit ripening
S. Zhang, Y. Zhang and K. Chen
Proceedings of 26th International Horticultural Congress. Volume of Abstract . Toronto, Canada, 11-17 August, 2002. Abstract S09-P-147. pp. 259.
2002
บทคัดย่อ
For investigating the role of salicylic acid (SA) in fruti ripening, changes of endogenous free SA, LOX activity, rate of free radical production, relative electric conductivity, and ethylene biosynthesis were measured in ripening kiwifruit at 20 0C and the fruit treated with Aspirin (ASP) and stored at 0 0C. in the fruit stored at 20 0C, endogenous free SA declined while fruit firmness decreased , LOX activity increased, rate of free radical production accumulated, and the relative electric conductivity increased before the ethylene climacteric appeared. Less change of kiwifruit firmness and higher endogenous free SA conent were observed when the fruit was stored at 0 0C. A notable relationship between the change of endogenous free SA and kiwifruit ripening was observed (r = 0.9067**). ASP treatment maintained higher fruti firmness compared with control fruit by elevating both endogenous conjugated SA and free SA levels, inhibiting LOX activity, and decreasing free radical production. ASP treatment also lower relative electric conductivity suppressed ethylene biosynthesis and delayed the onset of the ethylene climacteric.