Postharvest chitosan-g-salicylic acid application alleviates chilling injury and preserves cucumber fruit quality during cold storage. (1st May 2015)

• Record Type: Journal Article
• Authors: Zhang, Youzuo; Zhang, Meiling; Yang, Huqing
• Is Part Of: Food chemistry. Volume 174(2015)
• Page Start: 558
• Page End: 563
• Publication Date: 2015-05-01
• Subjects: Chilling injury -- Chitosan-g-salicylic acid -- Salicylic acid -- Cucumber -- Antioxidant enzymes; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2014.11.106
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: CTS- g -SA coating had greater inhibition of CI than SA alone or plus chitosan. CTS- g -SA coating increased the endogenous SA concentrations in fruit. CTS- g -SA coating increased the antioxidant enzyme activities. Abstract: The effect of salicylic acid with and without chitosan, or a chitosan- g -salicylic acid complex, on chilling injury and post-harvest quality of cucumber stored at 2 °C for 12 days plus 2 days at 20 °C was investigated. The results showed the chitosan- g -salicylic acid coating inhibited chilling injury better than salicylic acid alone or with chitosan. Chitosan- g -salicylic acid also reduced weight loss and respiration rate, limited increases in malondialdehyde content and electrolyte leakage, and maintained higher total soluble solids, chlorophyll and ascorbic acid content. Furthermore, this coating increased the endogenous salicylic acid concentrations and antioxidant enzyme activities including superoxide dismutase, catalase, ascorbate peroxidase and glutathione reductase in cucumber during storage. Our study suggests that chitosan- g -salicylic acid alleviated chilling injury in cucumber through sustained-release of salicylic acid and the higher antioxidant enzymes concentrations.