부산대학교 도서관

Previous study reported positive impact of salicylic acid on other fruits; therefore, this study aimed to determine whether it can boost the antioxidant capacity and regulate energy metabolism in peach fruit against chilling injury during cold storage Peaches were soaked in different concentrations (0, 1, 2, 3, and 4 mmol L-1) of salicylic acid for 5 min and then stored at (4 ± 1) °C for 32 d The results demonstrated that 2 mmol L-1 salicylic acid treatment inhibited the development of chilling injury, maintained fruit's firmness, reduced the rate of superoxide anion radical production, H2O2 and malondialdehyde content, and maintained high total phenolics and total flavonoid contents. Moreover, it increased the viability of phenylalanine ammonia-lyase, peroxidase, catalase, and superoxide dismutase and inhibited polyphenol oxidase activity. Salicylic acid treatment also maintained higher glutathione and ascorbic acid content and increased ascorbate peroxidase, glutathione, monodehydroascorbate, and dehydroascorbate reductase viability. Salicylic acid treatment additionally delayed the decline in the contents of adenosine triphosphate, adenosine diphosphate, and energy charge. It increased the activities of cytochrome oxidase, succinate dehydrogenase, and hydrogen and calcium ion ATPase. Salicylic acid treatment, therefore, enhanced the chilling resistance of peaches by modulating antioxidant-related substances and energy metabolism.