Effect of salicylic acid treatment on storage quality of apricot fruits

Effects of salicylic acid treatments on the postharvest quality of Saimaiti apricots were investigated.The apricots were immersed in 0.002, 0.01, 0.05g/L salicylic acid with a negative pressure of 0.05MPa.Then the apricots were air-dried and packaged, stored at 4℃, RH 90% ～ 95% for further observation.The apricots were regularly determined for weight loss, firmness, chlorophyll content, content of vitamin C, soluble solids, titric acid contents, rotten rate.Results indicated that 0.01g/L salicylic acid was the best treatment of apricot fruit storage quality.The apricots had less weight loss, higher firmness, chlorophyll content and content of vitamin C, more soluble solids and titric acid contents, lower rotten rate during the storage period.