Effect of salicylic acid treatment on reducing chilling injury in stored pomegranates

摘要

Pomegranate fruit were treated with salicylic acid (SA) at different concentrations (0.7, 1.4 or 2.0mM), then stored at 2pC for 3 months to investigate chilling injury (CI). SA treatments, especially at 2mM concentration, were highly effective in reducing CI and electrolyte leakage in the husk of pomegranate, as well as ascorbic acid (AA) loss compared with that observed in control fruit.