首页|期刊导航|中国农业科学（英文版）|Effect of Exogenous Salicylic Acid on Physiological Parameters of Cucumber and Tomato Fruits During Chilling Injury Temperature Storage
中国农业科学（英文版）2002，Vol.1Issue(8)：916-921,6.
Effect of Exogenous Salicylic Acid on Physiological Parameters of Cucumber and Tomato Fruits During Chilling Injury Temperature Storage
Effect of Exogenous Salicylic Acid on Physiological Parameters of Cucumber and Tomato Fruits During Chilling Injury Temperature Storage
摘要
Abstract
Harvested tomato( Lycopersicum esculentum Mill)and cucumber (Cucumis Sativus L. )were immersed in 0, 0.01 g/L, 0.05 g/L, 0.1 g/L or 0 g/L, 0.001 g/L, 0.01 g/L, 0.05 g/L, 0.1 g/L salicylic acid solutions for 15 min, respectively. Some of physiological parameters of the fruits related to chilling injury were measured during cold storage (2℃±1℃). It showed that the cell membrane electrolyte leakage, MDA content and free proline content in tomato with 0.01 g/L and 0.1 g/L SA were lower than those of control to a various extent. The immersion in 0. 001 g/L SA could significantly decrease the cell membrane electrolyte leakage and MDA content of cucumber stored at chilling injury temperature as well as decrease free proline content to some extent.关键词
Salicylic acid/Tomato/Cucumber/Chilling injuryKey words
Salicylic acid/Tomato/Cucumber/Chilling injury引用本文复制引用
HAN Tao,LI Li-ping,FENG Shuang-qing..Effect of Exogenous Salicylic Acid on Physiological Parameters of Cucumber and Tomato Fruits During Chilling Injury Temperature Storage [J].中国农业科学（英文版）,2002,1(8):916-921,6.基金项目
The authors thank the Beijing Key Laboratory of Agriculture New Technology Application and Beijing Natural Science Foundation for support. （）
