Effect of Salicylic Acid Treatment on Cell Ultrastructure of Apricot Fruit during Cold Storage

Saimaiti apricot fruits from Xinjiang,China were treated with 0.01 g/L salicylic acid(SA) and then stored at 0 ℃to explore the change of cell ultrastructure during different cold storage periods,and distilled water was used as control treatment. The results showed that the cell ultrastructure of apricot fruits from the salicylic acid treatment and control groups had no significant difference in neat rows or the integrity of cell wall structure and cell organelles based on cell arrangement. The ultrastructure of apricot fruits changed obviously after the 28 th day,which suggested that cell organelles was deformed or dissolved. Meanwhile,enlarged intercellular gap junctions,decreased cell contents,and empty cell cavity were observed. Compared with the control,the improvement of cold resistance in apricot fruits by SA treatment was closely related to the alleviated damage of cell wall,chloroplast and mitochondria,and the integrality maintenance of cell organelles and membrane system.