Effects of Salicylic Acid Treatment on Chilling Injury and Polyamines in Apricot Fruit Stored at Low Temperature

Xinjiang apricot fruit(Saimaiti)were treated with 0.01g/L salicylic acid(SA)by vacuum-infiltration and then stored at 0℃ and 90%-95%relative humidity.The chilling injury index,the contents of Put,Spm and Spd were regularly determined.The results showed that the apricot fruit chilling injury index and the contents of Put were obviously reduced by salicylic acid treatment,and thd chilling injury index of apricot fruit were postponed for 7d.Compared with CK and the Spm and Spd content were significantly improved,it could be kept at higher level during chilling period.The result demonstrated that SA treatment could effectively reduce occurrence of chilling injury of apricot fruit and salicylic acid had great correlations to the influence of change of polyamine content.