Effect of Salicylic Acid on Quality of Stored Tomato Fruit

Harvested tomato fruit were immersed in 0.1 g/L,0.3 g/L,0.5 g/L and 1 g/L SA(salicylic acid) solutions for 20 minutes before being stored at 10~12 ℃ for twenty-five days,and the change in their quality during storage was monitored.Compared with the water-treated control,the 0.5 g/L SA treatment decreased weight loss rate and rotten fruit rate,maintained higher titratable acid and Vc content of fruit in the late storage period,kept good firmness and prolonged the storage period of fruit.Treatments with 0.1 g/L,0.3 g/L and 1 g/L SA reduced the decay of the fruit,and kept relatively high protein contents in tomato fruit,but they had no obvious effect on alleviation of the decrease in TSS,Vc and titratable acid during the storage time.