Effect of salicylic acid treatment on the physiological and biochemical quality of mulberry fruit

HUANG Xiao-jie; HOU Rui-li; LI Jing-jing; WU Xiao-meng; CHAI Zhe

doi:10.13386/j.issn1002-0306.2014.01.042

HUANG Xiao-jie, HOU Rui-li, LI Jing-jing, WU Xiao-meng, CHAI Zhe. Effect of salicylic acid treatment on the physiological and biochemical quality of mulberry fruit[J]. Science and Technology of Food Industry, 2014, (01): 323-325. DOI: 10.13386/j.issn1002-0306.2014.01.042

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Effect of salicylic acid treatment on the physiological and biochemical quality of mulberry fruit

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The effect of different concentration salicylic acid ( 0, 0.5, 1, 1.5, 2mmol /L) on the physiological and biochemical quality of mulberry fruit was studied.Results showed that salicylic acid treatment could maintain higher level of TSS, TA, firmness, C*and V C.The content of total anthocyanin and DPPH radical scavenging activities were significantly raised.In all, the better concentration of salicylic acid in preservation was 1.5mmol /L.

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Effect of salicylic acid treatment on the physiological and biochemical quality of mulberry fruit

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