Salicylic acid pretreatment alleviates chilling injury and affects the antioxidant system and heat shock proteins of peaches during cold storage

Wang, Lijun; Chen, Shuangjian; Kong, Wei-Fu; Li, Shaohua; Archbold, Douglas D.

doi:10.1016/j.postharvbio.2006.04.010

Cited by 274 publications

(216 citation statements)

References 30 publications

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“…h, stored at 0 °C [47,48]. Interestingly, the firmness of peaches was higher in fruit treated for 5 min with SA at 1000 µmol l -1 [49] and at 500-2000 µmol l -1 [37] stored at 0 °C; texture maintenance was improved at higher doses of SA [37], which might be related to reduced chilling injury and ethylene production.…”

Section: Texturementioning

confidence: 93%

“…Postharvest treatments of fresh produce with jasmonates or salicylates have been found efficient in reducing decay in numerous products [18,22,24,28,37,49,50,52,[57][58][59][60][61][62][63] (Table 1). Significant reduction in decay was observed in grapefruit dipped in MeJA at 10-50 µmol l -1 for 30 s or treated with JA at 1-10 µmol l -1 and stored at 2 °C [19], whereas limited or no benefits, as indicated by only a slight reduction in lesion diameter, were observed in mandarins treated with MeJA at 10-200 µmol l -1 [64] and oranges treated with SA at 750-3000 µmol l -1 for 60 or 150 s [65], stored at 20 °C.…”

Section: Decaymentioning

confidence: 99%

“…In grapefruit treated with JA at 1-10 µmol l -1 and inoculated with P. digitatum decay was reduced, with no benefits of JA treatment at 0.1 and 1000 µmol l -1 , respectively [19]. On the other hand, the dose of SA at 350-700 µmol l -1 applied for 5 min was found to be too low to reduce the decay in peaches [49]. It is clear from these studies that the concentrations of jasmonates and salicylates have to be properly adjusted for each commodity.…”

Section: Dosagementioning

confidence: 99%

“…Disease severity can also be reduced by jasmonates and salicylates indirectly, due to their potential to alleviate chilling injury [49,77], thus reducing the susceptibility of produce to decay.…”

Section: Mechanisms Of Improving Host Resistance Against Pathogensmentioning

confidence: 99%

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Using jasmonates and salicylates to reduce losses within the fruit supply chain

Glowacz

Rees

2015

Eur Food Res Technol

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The fresh produce industry is constantly growing, due to increasing consumer demand. The shelf-life of some fruit, however, is relatively short, limited by microbial contamination or visual, textural and nutritional quality loss. Thus, techniques for reducing undesired microbial contamination, spoilage and decay, as well as maintaining product's visual, textural and nutritional quality are in high demand at all steps within the supply chain. The postharvest use of signalling molecules, i.e. jasmonates and salicylates seems to have unexplored potential. The focus of this review is on the effects of treatment with jasmonates and salicylates on the fresh produce quality, defined by decay incidence and severity, chilling injury, maintenance of texture, visual quality, taste and aroma, and nutritional content. Postharvest treatments with jasmonates and salicylates have the ability to reduce decay by increasing fruit resistance to diseases and reducing chilling injury in numerous products.These treatments also possess the ability to improve other quality characteristics, i.e. appearance, texture maintenance and nutritional content. Furthermore, they can easily be combined with other treatments, e.g. heat treatment, ultrasound treatment. A good understanding of all the benefits and limitations related to the postharvest use of jasmonates and salicylates is needed, and relevant information has been reviewed in this paper.

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Section: Texturementioning

confidence: 93%

Section: Decaymentioning

confidence: 99%

Section: Dosagementioning

confidence: 99%

Section: Mechanisms Of Improving Host Resistance Against Pathogensmentioning

confidence: 99%

See 2 more Smart Citations

Using jasmonates and salicylates to reduce losses within the fruit supply chain

Glowacz

Rees

2015

Eur Food Res Technol

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show abstract

“…Aos 75 e 90 dias, contudo, houve ligeiro acréscimo no percentual de podridões, nos frutos tratados com ácido salicílico. Recentemente estudos têm relatado a efetividade de compostos salicilados na redução das injúrias de frio (WANG et al, 2006;SAYYAR et al, 2009) e no desenvolvimento de podridões em frutos, por meio da regulação de aspectos ligados a estímulos ao sistema antioxidante de defesa e à produção de proteínas relacionadas à patogênese (XU & TIAN 2008). Dessa forma, acreditase que a intensificação das injúrias de frio e a maior sensibilidade as podridões relatadas neste trabalho sejam decorrentes de efeito fitotóxico da dosagem utilizada para o tratamento dos frutos.…”

Section: Resultsunclassified