Salicylic acid treatment reduces the rot of postharvest citrus fruit by inducing the accumulation of H2O2, primary metabolites and lipophilic polymethoxylated flavones
详细信息 查看全文
- 作者：Feng Zhua ; b ; Jiajing Chena ; b ; Xue Xiaoa ; b ; Mingfei Zhanga ; b ; Ze Yuna ; b ; c ; Yunliu Zenga ; b ; Juan Xua ; b ; Yunjiang Chenga ; b ; yjcheng@mail.hzau.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Xiuxin Denga ; b
- 关键词：Salicylic acid ; Citrus fruit storage ; Primary metabolites ; Polymethoxylated flavones ; Rot control
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 September 2016
- 年：2016
- 卷：207
- 期：Complete
- 页码：68-74
- 全文大小：1004 K
文摘
- •
Salicylic acid (SA) treatment can significantly reduce the rot rate of postharvest citrus fruit.
- •
SA treatment maintained fruit firmness, and induced accumulation of H2O2 and several metabolites.
- •
Lipophilic polymethoxylated flavones were accumulated in SA-treated fruits.