Effect of Salicylic Acid Treatment on Chilling Injury and the Metabolism of Reactive Oxygen Species in Apricot Fruits Stored at Low Temperature

doi:10.7506/spkx1002-6630-201404040

Abstract

Abstract:

Xinjiang grown apricot fruits (Saimaiti) were treated with 0.01 g/L salicylic acid (SA) by vacuum infiltration and
then stored at 0 ℃ and 90%–95% relative humidity (RH). The chilling injury index, chilling injury incidence, superoxide
anion free radical production rate, hydrogen peroxide (H2O2) content and the activities of superoxide dismutase (SOD),
catalase (CAT) and peroxidase (POD) of the apricot fruits were determined at regular intervals during storage. The results
showed that the chilling injury index, chilling injury incidence, superoxide anion free radical production rate, H2O2 content
in SA-treated apricot fruits were lower than in control fruits, whereas the activities of SOD, CAT and POD were remarkably
enhanced in the former. It is suggested that the reduced incidence of chilling injury in SA-treated apricot fruit could be
related to maintained metabolic balance of reactive oxygen species, which is beneficial to reduce oxidative damage to
biological macromolecules.

Key words: salicylic acid, apricot fruit, chilling injury, active oxygen

CLC Number:

TS255.3

HOU Yuan-yuan, ZHU Xuan*, WANG Ying, GONG Shuai. Effect of Salicylic Acid Treatment on Chilling Injury and the Metabolism of Reactive Oxygen Species in Apricot Fruits Stored at Low Temperature[J]. FOOD SCIENCE, 2014, 35(4): 195-199.

References

[1] 邢军,杨洁,郑力.新疆杏子分布及贮藏保鲜的可行性分析研究[J].新疆大学学报（自然科学版）,2005,22(1):79-81.

[2] 新疆维吾尔自治区统计局.新疆统计年鉴[M].北京:中国统计出版社,2011,(8):335-336.

[3] 胡花丽,李鹏霞,梁丽松,等.不同贮藏温度及成熟度对杏果实品质的影响[J].食品与发酵工业,2009,35(1):182-185.

[4] MOHAMMADREZA A,MORTEZA S.Impact of salicylic acid on post harvest physiology of horticultural crops[J]. Trends in Food Science and Technology,2010,(21):502-509.

[5] Imran H,Zhang Yuxing,Du Guoqiang,et al.Effect of salicylic acid(SA) on delaying fruit senescence of Huang Kum pear[J].Frontiers of Agriculture in China,2007(4):456－459.

[6] AGHDAM S M,ASGHARI R M,MORADBEYGI H,et al. Effect of postharvest salicylic acid treatment on reducing chilling injury in tomato fruit[J]. Romanian Biotechnological Letters,2012,17(4):7466-7473.

[7] CAO Shifeng,HU Zhichao,ZHENG Yonghua,et al. Synergistic effect of heat treatment and salicylic acid on alleviating internal browning in cold-stored peach fruit[J].Postharvest Biology and Technology,2010,58(2): 93-97.

[8] WANG Lijun,CHEN Shuangjian,KONG Weifu,et al.Salicylic acid pretreatment alleviates chilling injury and affects the antioxidant system and heat shock proteins of peaches during cold storage[J]. Postharvest Biology and Technology,2006, 41(3): 244-251.

[9] 张红宇,尹京苑,万嗣宝.水杨酸和茉莉酸甲酯处理对水蜜桃低温贮藏冷害的影响[J].食品工业,2012,33(10):88-91.

[10] 韩涛,李丽萍,冯双庆.外源水杨酸处理对采后番茄和黄瓜果实抗冷性的影响[J].中国农业科学,2002,35 (5) :571-575.

[11] SAYYARI M,BABALAR M,KALANTARI S,et al.Effect of salicylic acid treatment on reducing chilling injury in stored pomegrana

-tes[J].Postharvest Biology and Technology,2009,53(3):152-154．

[12] CAI Chong,LI Xian,CHEN Kunsong.Acetylsalicylic acid alleviates chilling injury of postharvest loquat (Eriobotrya japonica Lindl.)fruit[J].European Food Research and Technology,2006,223(4):533-539.

[13 张平,张鹏,李江阔,等.不同低温处理对樱桃冷害发生的影响[J].食品科学,2012,33(12):303-308.

[14] 王艳颖,胡文忠,田密霞,等.氯化钙处理对李果实抑制冷害作用的影响[J].食品科学,2011,32(8):286-290.

[15] HUA Yangjing,YUAN Gao,MAN Liyan,et al.Salicylic acid-induced enhancement of cold tolerance through activation of antioxidative capacity in watermelon[J].Scientia Horticulturae,2008,118:200-205.

[16] ZHANG Kangguo,XUN Wangzheng,CHOU Sungu.Rarticipation of H2O2 in Enhancement of Cold Chilling by Salicylic Acid in Banana Seedings[J].Acta Botanica Sinica,2003,45(5):567-573.

[17] DONG Li,ZHOU Hongwei,SONEGO L,et al. Ethylene involvement in the cold storage disorder of 'Flavortop' nectarine[J].Postharvest Biology and Technology, 2001, 23(2):105-115.

[18] 金昌海,阐娟,王红梅,等.桃果实成熟软化过程中活性氧代谢的变化[J].扬州大学学报:农业与生命科学版,2006,27(4):86-89.

[19] ZHOU Biyan,WANG Jihua,GUO Zhenfei,et al.A simple colorimetric method for determination of hydrogen peroxide in plant tissues [J].Plant Growth Regulation, 2006,49:113-118.

[20] GIANNOPOLITIS C N,RIES S K.Superoxide dismutases:Ⅰ.Occurrence in higher plants[J].Plant physiology,1977,59(2):309-314.

[21] 曹建康,姜微波,赵玉梅,等.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社,2007.

[22] YOSHIDA S A.A Prefatory note on responses of plants to low temperature-stress[J].Journal of Plant Research, 1999, 112(2):223-224.

[23] 金鹏,吕慕雯,郑永华,等.MeJA与低温预贮对枇杷冷害和活性氧代谢的影响[J].园艺学报,2012,39(2):461-468.

[24] 张宇,饶景萍,孙允静,等.1–甲基环丙烯对甜柿贮藏中冷害的控制作用[J].园艺学报,2010,37(4):547-552.

[25] 陈发河,张晓勇,吴光斌,等.热处理诱导枇杷果实抗冷性与组织保护酶系变化的关系[J].食品与机械,2009,25(5):29-33.

[26] 郑鄢燕,代晓霞,申琳,等.热处理与内源H2O2对黄瓜抗冷性和抗氧化酶活性的影响[J].食品科学,2012,33(22):314-318.

[1]	REN Yanfang, XUE Yuhao, TIAN Dan, HE Junyu, ZHANG Liming, WU Qing, LIU Shu. Synergistic Effect of Salicylic Acid and Nitric Oxide Treatment on Quality and Antioxidant Activity in Postharvest Mango Fruit [J]. FOOD SCIENCE, 2021, 42(9): 151-159.
[2]	LI Ling, LI Zhi, SHI Ling, LI Yaling, HE Huan, ZHANG Yalin, LU Yujia, ZHU Xuan. Inhibitory Effect and Mechanism of Ozone on the Black Spot Disease of Apricot Fruit [J]. FOOD SCIENCE, 2021, 42(5): 215-220.
[3]	ZHANG Meng, CAO Tingting, CHENG Ziwei, JIN Wenyuan, JIN Peng, ZHENG Yonghua. Effect of High Relative Humidity Storage on Chilling Injury and Antioxidant Activity of Green Pepper Fruits [J]. FOOD SCIENCE, 2021, 42(3): 243-250.
[4]	YOU Yuming, TANG Jie, ZHANG Meixia, WANG Daping, LU Hongjia. 24-Epibrassinolide Alleviates Chilling Injury in Baby Ginger Rhizome by Regulating Active Oxygen and Phenolic Metabolism [J]. FOOD SCIENCE, 2021, 42(3): 273-280.
[5]	CHEN Xueyu, ZOU Xiurong, WEI Yingying, XU Feng, WANG Hongfei, SHAO Xingfeng. Effect of Tea Tree Oil on Mitochondrial Function of Penicillium expansum [J]. FOOD SCIENCE, 2021, 42(3): 7-13.
[6]	HUANG Honghui, GU Lijuan, LI Meilin, ZHENG Yonghua, JIN Peng. Effect of Postharvest Melatonin Treatment on Quality and Reactive Oxygen Species Metabolism in Strawberry [J]. FOOD SCIENCE, 2021, 42(15): 187-193.
[7]	LÜ Jingyi, DING Siyang, ZHANG Junhu, XU Dongle, SUN Mingyu, ZHANG Yingzhi, GE Yonghong, LI Jianrong. Comparison of Reactive Oxygen Species (ROS) Metabolism between ‘Golden Delicious’ and ‘Fuji’ Apple Fruit after Harvest [J]. FOOD SCIENCE, 2021, 42(15): 194-199.
[8]	FU Anzhen, ZUO Jinhua, WANG Qing, GAO Lipu, MA Lili, BAI Chunmei, YAN Zhicheng, MU Jianlou. Effect of Methyl Jasmonate Treatment on Chilling Injury-Related Physiological Factors and Nutritional Quality of Postharvest Green Bell Peppers [J]. FOOD SCIENCE, 2021, 42(15): 213-219.
[9]	WANG Yi, HOU Yuanyuan, MA Yuqing, ZHU Xuan, ZHENG Yonghua, JIN Peng. Effect of Glycine Betaine Treatment on Chilling Injury and Ascorbic Acid-Glutathione Cycle Metabolism in Peach Fruit [J]. FOOD SCIENCE, 2021, 42(13): 158-165.
[10]	YANG Qian, FAN Cunfei, WANG Yi, REN Yalin, BI Yang. Role and Underlying Mechanism of the Ascorbic Acid-Reduced Glutathione Cycle in Scavenging Hydrogen Peroxide in Postharvest Melons Induced by Salicylic Acid [J]. FOOD SCIENCE, 2021, 42(1): 243-249.
[11]	SHI Ling, LI Lihua, ZHANG Ruijie, LI Yaling, LI Ling, ZHANG Yu, LIAO Haihui, ZHU Xuan. 24-Epibrassinolide Regulates Active Oxygen Metabolism to Enhance Postharvest Disease Resistance of Apricot Fruit [J]. FOOD SCIENCE, 2020, 41(9): 126-132.
[12]	LI Yaling, CUI Kuanbo, SHI Ling, ZHU Zhaoshuai, LI Ling, LIU Yan, ZHU Xuan. Effect of Near Freezing Temperature Storage on Chilling Injury and Active Oxygen Metabolism of Apricot Fruit [J]. FOOD SCIENCE, 2020, 41(7): 177-183.
[13]	ZHANG Miao, JIANG Yu, TANG Jing, JIN Peng, ZHENG Yonghua. Effects of Cold Shock Combined with Glycine Betaine Treatment on Chilling Injury and Energy Metabolism of Zucchini [J]. FOOD SCIENCE, 2020, 41(7): 184-190.
[14]	LIU Yao, ZHENG Qiuli, ZUO Jinhua, GAO Lipu, LIU Jing, SHI Junyan, LI Miao, WANG Qing. Effect of Methyl Jasmonate Treatment Combined with Low Temperature Conditioning on the Quality and Physiology of Postharvest Hot Pepper [J]. FOOD SCIENCE, 2020, 41(3): 178-184.
[15]	YUAN Fang, QIU Shiming, LI Li,. Effect of Composite Preservatives on Active Oxygen Metabolism, Cell Membrane Permeability and Browning of Fresh-Cut Mango [J]. FOOD SCIENCE, 2020, 41(3): 218-223.