Salicylic acid treatment reduces the rot of postharvest citrus fruit by inducing the accumulation of H<sub>2</sub>O<sub>2</sub>, primary metabolites and lipophilic polymethoxylated flavones

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Salicylic acid treatment reduces the rot of postharvest citrus fruit by inducing the accumulation of H₂O₂, primary metabolites and lipophilic polymethoxylated flavones

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作者：Feng Zhu^a ; ^b ; Jiajing Chen^a ; ^b ; Xue Xiao^a ; ^b ; Mingfei Zhang^a ; ^b ; Ze Yun^a ; ^b ; ^c ; Yunliu Zeng^a ; ^b ; Juan Xu^a ; ^b ; Yunjiang Cheng^a ; ^b ; ^{yjcheng@mail.hzau.edu.cn" class="auth_mail" title="E-mail the corresponding author} ; Xiuxin Deng^a ; ^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.