Abstract:

To explore the effect and mechanism of salicylic acid (SA) treatment on physiological indexes of cold-stored chestnut fruits during shelf-life, Zhen’an chestnut fruits were immersed in various concentrations (1, 3.5, 7.5 mmol/ L) of SA solution, respectively for 10 hours and stored under the conditions of (0 ± 1) ℃ and 65%－80% relative humidity (RH) for 220 days, the treated chestnut fruits were then placed under the simulated shelf-life conditions of 17－26 ℃ and 37%－46% RH, and the changes in rotten rate, respiratory intensity, moisture, weight loss rate, the activities of antioxidant related enzymes (SOD, CAT, POD) and malondialdehyde (MDA) content of SA-treated, cold-stored fruits were measured at regular intervals of 3 days during shelf-life. Results showed that SA treatment resulted in a significant reduction of percentage of rotten fruits and delaying of respiration peak occurrence during shelf-life. The decrease of moisture and the increase of weight loss rate and MDA content were effectively inhibited by both 1 and 3.5 mmol/ L SA treatments. SA treatment at 3.5 mmol/L concentration enhanced SOD activity at a late stage of shelf-life, effectively postponed the occurrence of CAT activity peak, and maintained a high level of POD activity throughout shelf-life. In conclusion, a good maintenance for physiological characteristics of chestnut fruits during shelf-life can be achieved using 1－3.5 mmol/L SA treatment.

Key words: chestnut, SA treatment, shelf-life, physiological index