Claim · model-written summary
Applying 1 or 2 mmol/l salicylic acid significantly reduced fruit decay.
- Taxon
- apricot
Prunus armeniacat0 - Treatment
- 1 or 2 mmol/l SAe0
- Outcome
- fruit decaye0
- Direction
- reducede0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“apricot fruit”
e0“Applications of 1 or 2 mmol/l SA significantly reduced chilling injury and fruit decay”
Title
Salicylic acid treatment saves quality and enhances antioxidant properties of apricot fruit
Ahmed Ezzat; Amin Ammar; Zoltán Szabó; et al. Horticultural Science 2017. doi:10.17221/177/2015-hortsci
Other claims from this paper (8)
- Intervention effect Applying 1 or 2 mmol/l salicylic acid significantly reduced chilling injury.
- Intervention effect Applying 1 or 2 mmol/l salicylic acid significantly reduced membrane electrolyte leakage.
- Intervention effect Applying 1 or 2 mmol/l salicylic acid significantly reduced ascorbic acid content.
- Intervention effect SA-treated fruit had high total polyphenolic content.
- Intervention effect SA-treated fruit had high antioxidant capacity.
- Intervention effect SA-treated fruit had high carotenoids content.
- Observation Polyphenolic content, antioxidant capacity and carotenoid content significantly decreased in untreated control fruit.
- Intervention effect SA prolonged storability during cold storage in three apricot cultivars.