Effect of salicylic acid treatment on reducing chilling injury in stored pomegranates of salicylic acid treatment on reducing chilling injury in stored pomegranates
M. Sayyari, M. Babalar, S. Kalantari, M. Serrano and D. Valero
Postharvest Biology and Technology, Volume 53, Issue 3, September 2009, Pages 152-154
2009
บทคัดย่อ
Pomegranate fruit were treated with salicylic acid (SA) at different concentrations (0.7, 1.4 or 2.0 mM), then stored at 2 °C for 3 months to investigate chilling injury (CI). SA treatments, especially at 2 mM concentration, were highly effective in reducing CI and electrolyte leakage in the husk of pomegranate, as well as ascorbic acid (AA) loss compared with that observed in control fruit.