Abstract
SummaryThe effect of salicylic acid (SA) on chilling injury (CI) in cucumber fruit, and its ability to induce biochemical defense responses were assessed. To explore the optimum concentration of SA to induce chilling tolerance, cucumber fruit were treated with 0.1, 0.5, or 1.0 mM SA then stored for 18 d at 1°C. The results showed that the application of SA at 0.5 mM was most effective in reducing CI in cucumber fruit. SA at 0.5 mM maintained significantly higher fruit firmness and a lower CI index and malondialdehyde (MDA) content compared with untreated controls. Meanwhile, treatment with 0.5 mM SA delayed decreases in skin chlorophyll and vitamin C contents. The activities of superoxide dismutase (SOD), catalase (CAT), peroxidase (POD), ascorbate peroxidase (APX), and phenylalanine ammonia-lyase (PAL) were increased in SA-pretreated cucumbers stored under chilling stress. These results suggested that pre-treatment with 0.5 mM SA could alleviate CI symptoms effectively and maintain fruit quality in cucumber. The enhanced chilling tolerance of cucumber fruit was due mainly to the increased activities of the anti-oxidant enzymes and PAL induced by SA. Post-harvest application of SA could be used commercially to control CI in cucumber fruit during cold storage.
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Claims 9
Claim · model-written summary
Among tested doses, 0.5 mM salicylic acid was most effective at reducing chilling injury in cucumber fruit.
- Taxon
- cucumber
Cucumis sativuse0 - Treatment
- SA at 0.5 mMe0
- Outcome
- CI in cucumber fruite0
- Direction
- reducinge0
- Comparator
- 0.1, 0.5, or 1.0 mM SAe1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The results showed that the application of SA at 0.5 mM was most effective in reducing CI in cucumber fruit.”
e1“cucumber fruit were treated with 0.1, 0.5, or 1.0 mM SA”
Claim · model-written summary
0.5 mM salicylic acid maintained higher fruit firmness than untreated controls.
- Taxon
- cucumberCucumis sativust0
- Treatment
- SA at 0.5 mMe0
- Outcome
- fruit firmnesse0
- Direction
- highere0
- Comparator
- untreated controlse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“SA at 0.5 mM maintained significantly higher fruit firmness and a lower CI index and malondialdehyde (MDA) content compared with untreated controls.”
t0“cucumber fruit”
Claim · model-written summary
0.5 mM salicylic acid lowered the chilling injury index compared with untreated controls.
- Taxon
- cucumberCucumis sativust0
- Treatment
- SA at 0.5 mMe0
- Outcome
- CI indexe0
- Direction
- lowere0
- Comparator
- untreated controlse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“SA at 0.5 mM maintained significantly higher fruit firmness and a lower CI index and malondialdehyde (MDA) content compared with untreated controls.”
t0“cucumber fruit”
Claim · model-written summary
0.5 mM salicylic acid lowered malondialdehyde content compared with untreated controls.
- Taxon
- cucumberCucumis sativust0
- Treatment
- SA at 0.5 mMe0
- Outcome
- malondialdehyde (MDA) contente0
- Direction
- lowere0
- Comparator
- untreated controlse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“SA at 0.5 mM maintained significantly higher fruit firmness and a lower CI index and malondialdehyde (MDA) content compared with untreated controls.”
t0“cucumber fruit”
Claim · model-written summary
0.5 mM salicylic acid delayed decline in cucumber skin chlorophyll and vitamin C contents.
- Taxon
- cucumberCucumis sativust0
- Treatment
- treatment with 0.5 mM SAe0
- Outcome
- skin chlorophyll and vitamin C contentse0
- Direction
- delayed decreasese0
Not reportedComparator
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”
Claim · model-written summary
Salicylic acid pretreatment increased SOD, CAT and POD activities in chilled cucumbers.
- Taxon
- cucumbersCucumis sativuse0
- Treatment
- SA-pretreatede0
- Outcome
- activities of superoxide dismutase (SOD), catalase (CAT), peroxidase (POD)e0
- Direction
- increasede0
- Qualifier
- stored under chilling stresse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The activities of superoxide dismutase (SOD), catalase (CAT), peroxidase (POD), ascorbate peroxidase (APX), and phenylalanine ammonia-lyase (PAL) were increased in SA-pretreated cucumbers stored under chilling stress.”
Claim · model-written summary
Salicylic acid pretreatment increased APX and PAL activities in chilled cucumbers.
- Taxon
- cucumbersCucumis sativuse0
- Treatment
- SA-pretreatede0
- Outcome
- ascorbate peroxidase (APX), and phenylalanine ammonia-lyase (PAL)e0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“ascorbate peroxidase (APX), and phenylalanine ammonia-lyase (PAL) were increased in SA-pretreated cucumbers stored under chilling stress.”
Claim · model-written summary
The authors attribute improved cucumber chilling tolerance mainly to salicylic acid induced antioxidant enzyme and PAL activities.
- Taxon
- cucumberCucumis sativuse0
- Treatment
- SAe0
- Outcome
- enhanced chilling tolerancee0
- Qualifier
- increased activities of the anti-oxidant enzymes and PALe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The enhanced chilling tolerance of cucumber fruit was due mainly to the increased activities of the anti-oxidant enzymes and PAL induced by SA.”
Claim · model-written summary
The authors propose postharvest salicylic acid application to control chilling injury during cucumber cold storage.
- Taxon
- cucumberCucumis sativuse0
- Treatment
- Post-harvest application of SAe0
- Outcome
- control CI in cucumber fruit during cold storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Post-harvest application of SA could be used commercially to control CI in cucumber fruit during cold storage.”
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See all 10 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.