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Effect of Salicylic Acid on Cold-Stored Loquat Fruits

Huang Xiao-zun

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Abstract

The effects of different does of SA releaser on fruit quality and fruit respiratory rate of cold-stored loquat fruits.The results showed that treatment with 0.3g/L salicylic acid(SA) solution 20minutes and then was put at 1～5℃ during storage significantly delayed the decrease of total soluble solids and titratable acid contents,lowered the incidence of fruit decay,there by keeping fruit quality and prolonging storage life.However treatment with 0.5g/L salicylic acid caused fruit injury and increased fruit decay.

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What this paper is about

The effects of different does of SA releaser on fruit quality and fruit respiratory rate of cold-stored loquat fruits.The results showed that treatment with 0.3g/L salicylic acid(SA) solution 20minutes and then was put at 1～5℃ during storage significantly delayed the decrease of total soluble solids and titratable acid contents,lowered the incidence of fruit decay,there by keeping fruit quality and prolonging storage life.However treatment with 0.5g/L salicylic acid caused fruit injury and increased fruit decay.

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Available abstract

The effects of different does of SA releaser on fruit quality and fruit respiratory rate of cold-stored loquat fruits.The results showed that treatment with 0.3g/L salicylic acid(SA) solution 20minutes and then was put at 1～5℃ during storage significantly delayed the decrease of total soluble solids and titratable acid contents,lowered the incidence of fruit decay,there by keeping fruit quality and prolonging storage life.However treatment with 0.5g/L salicylic acid caused fruit injury and increased fruit decay.

Key concepts: Titratable acid, Salicylic acid, Cold storage, Chemistry, Horticulture, Food science, Botany, Biology

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