Literature DB >> 10996248

Delayed ripening of banana fruit by salicylic acid.

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Abstract

Salicylic acid treatment has been found to delay the ripening of banana fruits (Musa acuminata). Fruit softening, pulp:peel ratio, reducing sugar content, invertase and respiration rate have been found to decrease in salicylic acid treated fruits as compared with control ones. The activities of major cell wall degrading enzymes, viz. cellulase, polygalacturonase and xylanase were found to be decreased in presence of salicylic acid. The major enzymatic antioxidants namely, catalase and peroxidase, were also found to be decreased in presence of salicylic acid during banana fruit ripening.

Entities:  

Year:  2000        PMID： 10996248     DOI： 10.1016/s0168-9452(00)00304-6

Source DB:  PubMed          Journal:  Plant Sci        ISSN： 0168-9452            Impact factor:   4.729


  23 in total

1.  Improvement of post-harvest quality of pear fruit with optimized composite edible coating formulations.

Authors:  Rudri K Dave; T V Ramana Rao; A S Nandane
Journal:  J Food Sci Technol       Date:  2017-09-12       Impact factor: 2.701

2.  Expression and regulation of pear 1-aminocyclopropane-1-carboxylic acid synthase gene (PpACS1a) during fruit ripening, under salicylic acid and indole-3-acetic acid treatment, and in diseased fruit.

Authors:  Hai-Yan Shi; Yu-Xing Zhang
Journal:  Mol Biol Rep       Date:  2014-02-22       Impact factor: 2.316

3.  Enzymatic changes in plum (Prunus salicina Lindl.) subjected to some chemical treatments and cold storage.

Authors:  Ruqiya Majeed; S K Jawandha
Journal:  J Food Sci Technol       Date:  2016-04-30       Impact factor: 2.701

4.  Effects of salicylic acid and putrescine on storability, quality attributes and antioxidant activity of plum cv. 'Santa Rosa'.

Authors:  Gholam Hossein Davarynejad; Mehdi Zarei; Mohamad Ebrahim Nasrabadi; Elham Ardakani
Journal:  J Food Sci Technol       Date:  2013-12-23       Impact factor: 2.701

5.  Pear ACO genes encoding putative 1-aminocyclopropane-1-carboxylate oxidase homologs are functionally expressed during fruit ripening and involved in response to salicylic acid.

Authors:  Hai-Yan Shi; Yu-Xing Zhang
Journal:  Mol Biol Rep       Date:  2012-06-19       Impact factor: 2.316

6.  Preharvest salicylic acid treatments to improve quality and postharvest life of table grapes (Vitis vinifera L.) cv. Flame Seedless.

Authors:  W A Harindra Champa; M I S Gill; B V C Mahajan; N K Arora
Journal:  J Food Sci Technol       Date:  2014-06-04       Impact factor: 2.701

Review 7.  Nitric oxide counters ethylene effects on ripening fruits.

Authors:  Girigowda Manjunatha; Kapuganti J Gupta; Veeresh Lokesh; Luis A J Mur; Bhagyalakshmi Neelwarne
Journal:  Plant Signal Behav       Date:  2012-04-01

8.  Pear 14-3-3a gene (Pp14-3-3a) is regulated during fruit ripening and senescense, and involved in response to salicylic acid and ethylene signalling.

Authors:  Haiyan Shi; Yuxing Zhang
Journal:  J Genet       Date:  2014-12       Impact factor: 1.166

9.  Pericarp browning and quality management of litchi fruit by antioxidants and salicylic acid during ambient storage.

Authors:  Deepak Kumar; Daya Shankar Mishra; Binayak Chakraborty; Prabhat Kumar
Journal:  J Food Sci Technol       Date:  2011-05-05       Impact factor: 2.701

10.  A dynamic interplay between phytohormones is required for fruit development, maturation, and ripening.

Authors:  Peter McAtee; Siti Karim; Robert Schaffer; Karine David
Journal:  Front Plant Sci       Date:  2013-04-17       Impact factor: 5.753
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