Effect of salicylic acid treatment on tissue structure of refrigerator-stored apricot fruits

The effect of salicylic acid treatment on tissue structure of refrigerator-stored Saimaiti apricot fruits were researched.Xinjiang apricot fruits(Saimaiti) were treated by 0.01 g/L salicylic acid,and then studied the effect on microstructure of apricot fruits,distilled water treatment of apricot fruit as the controls.The changes of tissue structure in early days of cold storage,metaphase of cold storage and the end of cold storage of apricot fruits were observed by paraffin section.The chilling injury index,chilling injury incidence,cell injury degree of the treated apricot fruits were lower than that of the controls,and the integrality of cell structure were higher.The epidermis cuticle,epidermis structure and the parenchyma cell of apricot fruits were protected in different degrees by salicylic acid treatment,and the salicylic acid could be effectively reduced chilling injury of apricot fruits,improved the storage quality and prolonged the storage periods in low temperature.