INDUCTION OF RESISTANCE AND POST-HARVEST QUALITY OF BLACKBERRY TREATED WITH SALICYLIC ACIDABSTRACT -the objective of this study was to evaluate the effect of the elicitor salicylic acid (Sa) applied in post-harvest blackberry on conservation and the induction of resistance. Blackberry cultivar tupy fruits were harvested, selected and subjected to treatment with different concentrations of Sa (0.5, 1.0, 1.5 and 2.0 mm) and control (distilled water). We used a completely randomized design with four replications of 30 fruits per experimental unit. after 144 hours storage at the temperature of 8 °C, it was evaluated the weight loss, total soluble solids (tSS), titratable acidity (ta), ascorbic acid and the incidence of rottenness. at intervals of 24, 48, 96 and 144 hours fruit samples were withdrew for determination of total protein, anthocyanins, flavonoids and activity of the enzymes: phenylalanine ammonia-lyase (PAL), chitinase and β-1,3-glucanase. There was an increase of protein content and activation of β-1,3-glucanase with the application of SA, demonstrating induction of resistance in fruits by application of SA. The content of anthocyanins and flavonoids, as well as the activity of Pal, had changes during the experiment due to the application of Sa, which demonstrated activation of the phenylpropanoid route for synthesis of secondary metabolites. the treatments of aS did not affect the mass loss, ta, tSS, rot incidence, ascorbic acid and chitinase activity. Index terms: Rubus sp, phenylalanine ammonia lyase, chitinase and β-1,3-glucanase, anthocyanins and flavonoids.

RESUMOO objetivo deste trabalho foi avaliar o efeito do ácido salicílico (AS), aplicado em pós-colheita, sobre a conservação de acerolas e a indução de resistência dos frutos a podridões. As acerolas foram colhidas, selecionadas e submetidas à aplicação de quatro concentrações de AS (0,5; 1,0; 1,5 e 2,0 mM) e a testemunha (água destilada). Após 192 horas de armazenamento a 8±2 °C, avaliou-se a perda de massa da matéria fresca teor de sólidos solúveis totais, acidez titulável, ácido ascórbico e incidência de podridões dos frutos. Em intervalos de 24, 48, 96 e 192 horas determinou-se antocianinas, flavonoides e atividades das enzimas fenilalanina amônia-liase (FAL), quitinases e β-1,3-glucanase. O AS atuou na manutenção da qualidade pós-colheita de acerolas, mantendo o teor de acidez titulável mais elevado e a retenção dos sólidos solúveis totais, o que demonstra um atraso na maturação/ senescência dos frutos. Os teores de antocianinas e flavonóides, bem como a atividade da FAL, tiveram alterações no decorrer do experimento em função da aplicação de AS, demonstrando haver ativação da rota dos fenilpropanóides para síntese de metabólitos secundários. O ácido salicílico atuou sobre a ativação das enzimas quitinases, β-1,3-glucanase demonstrando haver indução de resistência nos frutos proporcionando controle de podridões pelo uso deste indutor.Palavras-chave: fenilalanina amônia-liase, Malpighia emarginata, fruticultura, quitinases, β-1,3-glucanase Salicylic acid operates in maintenance of post-harvest quality acerolas ABSTRACTThe aim of this study was to evaluate the SA elicitor effect applied in the West Indian cherries postharvest in the conservation and rot resistance induction. The West Indian cherries were harvested, selected and submitted to application of four SA concentrations (0.5; 1.0 1.5 and 2.0 mM) and the control treatment (distiller water). After 192 hours storage in the 8 ±2°C, it was evaluated the weight loss, total soluble solids, titratable acidity, ascorbic acid and fruits rots incidence. At intervals of 24, 48, 96 and 192 hours, it was evaluated the anthocyanin, flavonoids and, phenylalanine ammonia-lyase (PAL), chitinases and β-1, 3-glucanase enzymes activities. Salicylic acid acted to maintain the postharvest West Indian cherry quality, with the titratable acidity greater and retention of the total soluble solids, what it demonstrated to delay the fruit ripening/senescence. The anthocyanin and flavonoids contents, as well as, the PAL activity had changes during the experiment due to the SA application, what it demonstrated to activate of phenylpropanoid route for secondary metabolites synthesis. The salicylic acid acted in the chitinases and β-1,3-glucanase enzymes activation, which it demonstrated to induce fruit resistance for rot control by use of this inductor.

The objective of this work was to evaluate the effect of the application of salicylic acid (SA) on the maintenance of quality and longevity of cut roses cv. Vega. Cut roses were kept in a vase solution of SA and water at concentrations of 0; 0.5; 1.0; 1.5 and 2.0 mM. All treatments were kept at 8±2 o C for 96 hours, simulating storage in flower shops; the flowers were then evaluated regarding loss of fresh matter and leaf chlorophyll content and were transferred to beakers containing distilled water at 25±2 ºC for more 144 hours, simulating shelf life. At 24, 48, 72 and 96 hours from the beginning of the experiment, biochemical analyses of total proteins and the activity of the phenylalanine ammonia-lyase (PAL) and peroxidases (PO) were performed. Visual analyses were performed (stem curvature, turgescence and petal darkening) every 48 hour intervals until the end of the experiment. The treatments with SA allowed the maintenance of post-harvest quality, reducing the loss of fresh matter mass, lower stem curvature, greater turgescence and less darkening of the petals. The results showed that the application of SA increased total protein contents and FAL, which characterizes the activation of plant defense mechanisms to the senescence process.

Considering the scarcity of studies related to the postharvest of kales and the inexistence of evaluation with resistance inducers in the species, we aimed to assess the effect of salicylic acid on the postharvest of collard greens over the physiochemical and biochemical variables. The experiment was conducted at the Federal Technological University of Paraná-Dois Vizinhos Campus. We used five treatments with entirely randomized design. The treatments consisted of using solutions with four concentrations of salicylic acid (0.5; 1.0; 1.5; 2.0 mM) and the control (distilled water), with four replicates of eight leaves. After the harvest, selection and standardization of the samples, the bases of the collard greens leaves were immersed in solutions with different treatments, during 10 minutes. The leaves were maintained in a B.O.D. incubator., during 192 hours, at the temperature of 8°C. The variables used for assessing the experiment were the mass loss of fresh matter, rottenness, level of vitamin C, chlorophyll, total phenols, total proteins and activity of the enzymes peroxidase and phenylalanine ammonia lyase (FAL). The application of AS maintained the contents of protein and total phenols at higher levels, as well as interfered on the activities of the peroxidase and FAL. The treatments did not present effect over the mass loss of fresh matter, and the content of vitamin C, chlorophyll and rottenness.