Effect of salicylic acid on activity of some enzymes in relation to apple fruit senescence

摘要

Studies on the enzymes involved in apple fruit senescence verified that the salicylic acid (SA) at some concentrations decreased enzyme activity, with the best inhibition concentration for both polyphenol oxidase(PPO) and polygalacturonase(PG) being 0.002mmol/L, for pbenylanine aonia-lyase(PAL) 0.2mmol/L, and for lipoxidase(LOX) 2mmol/L. Experiments also revealed that SA could delay apple senescence process and improve fruit quality.