Alleviation of postharvest chilling injury of tomato fruit by salicylic acid treatment
Alleviation of postharvest chilling injury of tomato fruit by salicylic acid treatment
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DOI：
10.1007/s13197-012-0757-1
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发表时间：
2014-10-01
影响因子：
3.1
通讯作者：
Mohayeji, Mehdi
中科院分区：
文献类型：
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作者：
Aghdam, Morteza Soleimani;Asghari, Mohammadreza;Mohayeji, Mehdi
以成熟绿色期的番茄果实为试材，采用不同浓度水杨酸（0、1和2 mM）处理，研究了番茄果实在冷藏过程中冷害（CI）、电解质渗漏（EL）、丙二醛（MDA）、脯氨酸（Pro）含量、磷脂酶D（PLD）和脂氧合酶（LOX）活性的变化。水杨酸处理显著降低了PLD和LOX活性。与对照果实相比，水杨酸处理减轻了冷害，降低了电解质渗漏率和丙二醛含量，提高了脯氨酸含量。结果表明，水杨酸降低PLD和LOX活性可能是番茄果实抗冷的一种策略。低温贮藏期间抑制PLD和LOX活性可以减轻番茄果实的冷害和氧化损伤，提高膜的完整性。
Tomato fruit at the mature green stage were treated with salicylic acid at different concentration (0, 1 and 2 mM) and analyzed for chilling injury (CI), electrolyte leakage (EL), malondialdehyde (MDA) and proline contents and phospholipase D (PLD) and lipoxygenase (LOX) activities during cold storage. PLD and LOX activities were significantly reduced by salicylic acid treatment. Compared with the control fruit, salicylic acid treatment alleviated chilling injury, reduced electrolyte leakage, malondialdehyde content and increased proline content. Our result suggest that the reduce activity of PLD and LOX, by salicylic acid may be a chilling tolerance strategy in tomato fruit. Inhibition of PLD and LOX activity during low temperature storage could ameliorate chilling injury and oxidation damage and enhance membrane integrity in tomato fruit.