Young Researchers Club, Ahar Branch, Islamic Azad University, Ahar, Iran.
Department of Horticulture, Faculty of Agriculture, Urmia University, Urmia, Iran.
J Food Sci Technol. 2014 Oct;51(10):2815-20. doi: 10.1007/s13197-012-0757-1. Epub 2012 Jun 14.
Tomato fruit at the mature green stage were treated with salicylic acid at different concentration (0, 1 and 2 mM) and analyzed for chilling injury (CI), electrolyte leakage (EL), malondialdehyde (MDA) and proline contents and phospholipase D (PLD) and lipoxygenase (LOX) activities during cold storage. PLD and LOX activities were significantly reduced by salicylic acid treatment. Compared with the control fruit, salicylic acid treatment alleviated chilling injury, reduced electrolyte leakage, malondialdehyde content and increased proline content. Our result suggest that the reduce activity of PLD and LOX, by salicylic acid may be a chilling tolerance strategy in tomato fruit. Inhibition of PLD and LOX activity during low temperature storage could ameliorate chilling injury and oxidation damage and enhance membrane integrity in tomato fruit.
成熟绿熟期的番茄果实用不同浓度（0、1 和 2 mM）的水杨酸处理，并在冷藏过程中分析冷害（CI）、电解质渗漏（EL）、丙二醛（MDA）和脯氨酸含量以及磷脂酶 D（PLD）和脂氧合酶（LOX）活性。水杨酸处理显著降低了 PLD 和 LOX 的活性。与对照果实相比，水杨酸处理减轻了冷害，降低了电解质渗漏，降低了丙二醛含量，增加了脯氨酸含量。我们的结果表明，水杨酸降低 PLD 和 LOX 的活性可能是番茄果实的一种耐冷策略。在低温贮藏过程中抑制 PLD 和 LOX 的活性可以减轻番茄果实的冷害和氧化损伤，增强膜的完整性。
