Harvested Prunus persica fruits cv. Dajiubao and cv. Bayuecui were immersed in 0, 0.1 or 0.3 g·L-1 salicylicacid (SA) solutions for 15 minutes,then stored at room temperatures (22- 25℃ ) for 14 days or low temperatures (0- 2℃)for 30 days. The results showed that after SA treatment, the activity of lipoxygenase (LOX) was inhibited significantly, contents of malondialdehyde (MDA) in the fruits also decreased. The immersion of fruit in the solutions of SA was helpful for maintaining the flesh firmness. The cell membrane electrolyte leakages of SA treated fruits, compared with control, were high during early days and low at the subsequent days.
展开▼
