Chemistry Reference
In-Depth Information
2011
). However, the application of SA at high concentrations causes oxidative
damage that is unable to be overcome resulting in the death of plants in contrast to
the use of SA at lower concentrations (Horváth et al.
2007
).
4 Alliviating Chilling Injury (CI) of Harvested Produce
by Salicylic Acid
Even thought storage at low temperature is compulsory to preserve the quality of
post-harvest produce, but it could harm the chilling sensitive produce and may
limit the long term storage. Chilling injury is widely accepted as a major problem
tropical and sub-tropical fruits during low temperature storage. The symptoms of
CI are a consequence of oxidative burst from the excess of reactive oxygen species
(ROS) caused by low temperature above freezing point of fruit tissues (Asghari
and Aghdam
2010
; Yang et al.
2012
). In the recent years, many studies have
proven that SA treatment, at non-toxic concentrations, can be used commercially
to alleviate chilling injury (CI) in many fruits (Lu et al.
2011
; Luo et al.
2011
,
2012
; Yang et al.
2012
). SA induces the chilling tolerance by modulating anti-
oxidant systems such as increased glutathione reductase, glutathione transferase,
SOD and guiacol-POD and decreased CAT (Horváth et al.
2007
; Yang et al.
2012
)
that would prevent the accumulation of ROS. SA treatment also induced poly-
amines biosynthesis, namely putrescine, spermidine and spermine, leading to an
increase in CI tolerance in plum fruits (Luo et al.
2012
). Asghari and Aghdam
(
2010
) suggested that the accumulation of heat shock proteins in tropical and sub-
tropical produces with SA or its derivatives, such as methylsalicylic acid or ace-
tylsalicylic acid, would prevent chilling injury development during refrigerated
storage. On other hand SA can delay membrane deterioration, due to lipid per-
oxidation, which is known as one of the adverse effects of CI, leading to malon-
aldehyde (MDA) accumulation. SA treatment at the concentration of 1 mM could
maintain membrane integrity in pomegranates and reduced electrolyte leakage, the
accumulation of MDA and the percentage of chilling injury incidence (Sayyari
et al.
2009
). Similar results were also reported for bamboo shoot (Luo et al.
2012
).
Luo et al. (
2011
) suggested that SA treatment at the concentration of 1.5 mM is
optimal for alleviating postharvest chilling injury of 'Qingnai' plum fruits. They
reported that SA application delayed the increase in electrolyte leakage, the MDA
accumulation and both PPO and PODs activities which lead to lower chilling
injury incidence in plum fruits during refrigerated storage. Moreover, Lu et al.
(
2011
) also reported that both pre- and post-harvest SA treatment alleviated
internal browning, a chilling injury symptom, in winter pineapple fruits which was
concomitant with the inhibition of browning of enzymes, namely PPO and PAL. In
cut Anthurium flowers, SA treatment (2 mM) could inhibit CI symptoms, the
desiccation of sapadix and browning of spathe, which was concomitant with the
reduction of ROS accumulation and lipid peroxidation, during chilling storage
(Promyou et al.
2012
).
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