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To learn how salicylic acid (SA) may affect quality and ripening of mango fruit (Mangifera indica L.cv.Matisu) after harvest,mango fruit were treated with 0.5 mmol 1-1,1 mmol 1-1 and 5 mmol 1-1 SA solution under vacuum infiltration for 2 min at a low pressure (-80 kPa) and for additional 10 min at air pressure.Then,the fruit were stored at 13 ℃ and 85-95% RH.The inhibition of fruit peel turning to yellow was achieved with SA treatment at 1 mmol 1-1concentration,but not significantly effected with other concentrations (0.5 mmol 1-1 and 5 mmol 1-1).