Alleviatory effects of salicylic acid on postharvest softening and cell wall degradation of ‘Jinshayou’ pummelo (Citrus maxima Merr.): A comparative physiological and transcriptomic analysis

Chuying Chen,Qiang Huang,Xuan Peng,Chunpeng Wan,Jiaoke Zeng,Yajie Zhang,Jinyin Chen

Food Chemistry（2023）

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摘要

•0.3% SA inhibited the activities and expression and of cell wall degrading enzymes.•SA retained higher cell wall components in pummelo fruit.•SA kept lower level of WSP content and reduced pectin hydrolyzation.•0.3% SA treatment alleviated postharvest albedo softening of ‘Jinshayou’ pummelo via maintaining the cell wall structure.

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关键词

Salicylic acid, Citrus maxima Merr, Transcriptomic analysis, Fruit softening, Cell wall degradation, Pectin hydrolyzation

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