Salicylic acid alleviates chilling injury in cold-stored ‘Huangguan’ pear
2019
Yeqing Guan | Chuangqi Wei | Yudou Cheng | Junfeng Guan
Chilling injury (CI) often occurs in ‘Huangguan’ pear (Pyrus bretschneideri Rehd) at low temperature storage, which is characterized by brown spot on the fruit surface. In this study, the ‘Huangguan’ pear fruit was soaked either with salicylic acid (SA) or distilled water (control) and subsequently stored at 0 ℃. The results showed that 5 mM and 10 mM SA treatments significantly reduced the CI index of the fruit compared with the control, but had no significant effect on fruit firmness, soluble solids content (SSC) and titratable acid (TA) content. Further study on the mechanism of CI showed that 5 mM SA treatment increased the content of SA in peel, enhanced the activities of ascorbic acid peroxidase (APX), glutathione reductase (GR) and superoxide dismutase (SOD), reduced the accumulation of phenols in the later stage, decreased the activity of polyphenol oxidase (PPO) before the occurrence of CI, inhibited the expression of PPO1 and PPO5 genes in peel, and significantly down-regulated expression of LOX1 and PLD4, which code for lipoxygenase and phospholipase D, respectively. These results indicated that SA treatment increased the antioxidant capacity of the peel, inhibited the degradation of cell membrane lipids, reduced the appearance of brown spot on the fruit surface and alleviated CI during cold storage in ‘Huangguan’ pear.
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