Claim · model-written summary
0.5 mM salicylic acid delayed decline in cucumber skin chlorophyll and vitamin C contents.
- Taxon
- cucumber
Cucumis sativust0 - Treatment
- treatment with 0.5 mM SAe0
- Outcome
- skin chlorophyll and vitamin C contentse0
- Direction
- delayed decreasese0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Meanwhile, treatment with 0.5 mM SA delayed decreases in skin chlorophyll and vitamin C contents.”
t0“cucumber fruit”
Title
S. F. Cao; Z. C. Hu; H. O. Wang The Journal of Horticultural Science and Biotechnology 2009. doi:10.1080/14620316.2009.11512492
Other claims from this paper (8)
- Intervention effect Among tested doses, 0.5 mM salicylic acid was most effective at reducing chilling injury in cucumber fruit.
- Intervention effect 0.5 mM salicylic acid maintained higher fruit firmness than untreated controls.
- Intervention effect 0.5 mM salicylic acid lowered the chilling injury index compared with untreated controls.
- Intervention effect 0.5 mM salicylic acid lowered malondialdehyde content compared with untreated controls.
- Intervention effect Salicylic acid pretreatment increased SOD, CAT and POD activities in chilled cucumbers.
- Intervention effect Salicylic acid pretreatment increased APX and PAL activities in chilled cucumbers.
- Mechanism The authors attribute improved cucumber chilling tolerance mainly to salicylic acid induced antioxidant enzyme and PAL activities.
- Recommendation The authors propose postharvest salicylic acid application to control chilling injury during cucumber cold storage.