Tomato fruits at mature green stage were treated after harvest with salicylic acid (0, 1 and 2 mM), and then stored under chilling temperature (1°C) for 21 days. The chilling injury (CI) symptoms, electrolyte leakage and malondialdehyde content were significantly reduced and proline content was significantly increased by salicylic acid treatments. Salicylic acid application had no significant effect on total phenolics content but phenylalanine ammonia-lyase (PAL) activity was significantly reduced in treated fruits. Overall, the results obtained from the present experiment suggest that salicylic acid has potential postharvest applications in alleviating the chilling injury symptom in tomato fruit.
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