,Effect of salicylic acid (SA) on delaying fruit senescence of Huang Kum pear

• 作 者: ZHANG Yuxing DU Guoqiang WANG Guoying ZHANG Jianghong Hassan Imran
• 机 构: College of Horticulture,Agricultural University of Hebei,Baoding 071001,China
• 出 处: 中国高等学校学术文摘·农学
• 发表日期: 2007年4期
• 关键词: salicylic acid enzyme activity physiological characteristics Huang Kum pear frui

This experiment was undertaken to explore the effect of salicylic acid (SA) at different concentrations on regulating fruit senescence ofHuang Kum pear.Through dipping fruits and fruit discs for a series of hours in SA solution,enzyme activities and physiological characteristics of Huang Kum pear were determined.The results revealed that SA enhanced the activity of superoxide dismutase (SOD) and peroxidase (POD) enzymes at 0.02 mmol/L and at 0.002 mmol/L with the treatment of dipping fruit discs for 4 h and 12 h,respectively.The malondialdehyde (MDA) contents were reduced at 0.002 mmol/L for 12 h,and water loss ratio was decreased at 0.5 mmol/L after 48 h of treatment.It was concluded that SA at lower concentrations could delay the senescence of Huang Kum pear fruit.