Effect of postharvest salicylic acid treatment on fungal decay and some postharvest quality factors of kiwi fruit
Effect of postharvest salicylic acid treatment on fungal decay and some postharvest quality factors of kiwi fruit
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DOI：
10.1080/03235408.2013.767013
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发表时间：
2013-07-01
影响因子：
1
通讯作者：
Aminifard, M. H.
中科院分区：
文献类型：
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作者：
Fatemi, H.;Mohammadi, S.;Aminifard, M. H.
研究了采后条件下不同浓度水杨酸（SA）处理对猕猴桃（Actinidia deliciosa var. Hayward）真菌腐烂和某些品质因素的影响。结果实验表明，所有施用浓度的SA均抑制灰霉病的生长。 SA的施用显着降低了失重率并增加了果实的贮藏寿命。此外，SA 对采后品质因素有积极影响，包括总可溶性固形物 (TSS)、可滴定酸度 (TA)、抗氧化剂、抗坏血酸和 pH 值。结果发现，经浓度为 5 mM SA 处理的水果，其 TSS、TA、抗坏血酸和抗氧化剂含量最高，腐烂和酸度最低。因此，这些结果表明SA对猕猴桃采后腐烂和果实品质有很大影响。
The effect of salicylic acid (SA) treatment at different concentrations on fungal decay and some quality factors of kiwi fruit (Actinidia deliciosa var. Hayward) in postharvest conditions were studied. Results experiment showed that SA at all applied concentrations inhibited grey mould growth. The SA application significantly decreased weight loss percentage and increased life storage fruits. Also, SA positively affected on postharvest quality factors including total soluble solids (TSS), titratable acidity (TA), antioxidant, ascorbic acid and pH value. It was observed that treated fruits with SA at concentration 5mM had the highest TSS, TA, ascorbic acid and antioxidant content and it had the lowest decay and acidity. Thus, these results showed that SA has strong impact on postharvest decay and fruit quality of kiwi fruit.