Effects of salicylic acid applied at growing stage on mango fruit quality and disease.
Zeng KaiFang, Jiang WeiBo
Author Affiliation: College of Food Science, Southwest University, Chongqing 400716, China.
Acta Horticulturae Sinica 35 : 427-432
Abstract : Fruits of mango cv. Zihua were sprayed with salicylic acid (SA) at 0.1 and 1.0 mmol l-1 and water (control) during fruit growth, and then stored at 13°C, and 85-95% RH after harvest. Changes in peel colour, flesh firmness, fruit respiration rate, and fruit disease incidence were investigated during the storage. Compared with the control fruits, in 0.1 mmol SA l-1-treated fruits, peel degreening was slightly retarded, respiration rate was inhibited, and increase of natural or inoculated disease incidence was significantly inhibited. However, compared with 0.1 mmol SA l-1-treated fruits, in 1 mmol SA l-1-treated fruits, an adverse effect on fruit ripening was observed.