Effects of salicylic acid treatments on postharvest physiology and storage of ‘Suichuan Kumquat’ fruits

【Objective】The objective of the study is to investigate the role of salicylic acid in the storage of 'Suichuan Kumquat'.【Method】The fruits were treated with 0.1 g·L-1,0.2 g·L-1,0.3 g·L-1 salicylic acid,and stored at(7±1) ℃ and RH: 85% to 90%,the changes of postharvest physiology and fruit quality during storage were investigated.【Result】The results showed that salicylic acid treatments significantly decreased rotting rate,weight losses and respiration rate of fruits,and delayed the decline in Vc content,titratable acid,total sugar,total soluble solids,total soluble protein,and thus maintained the fruit quality;meanwhile,salicylic acid treatments also increased the SOD and CAT activities of fruit and delayed fruit senescence and had a good fresh-keeping effect on 'Suichuan Kumquat'.【Conclusion】0.3 g·L-1 salicylic acid was the best treatment for S'Suichuan Kumquat' in this study.