Iranian Biology Society Journal of Plant Research (Iranian Journal of Biology) 2383-2592 27 2 2014 08 23 Possible Mechanisms of Salicylic Acid Effects for Alleviation of Postharvest Chilling Injury on Tomato Fruit Possible Mechanisms of Salicylic Acid Effects for Alleviation of Postharvest Chilling Injury on Tomato Fruit 216 227 353 2726 FA Journal Article 2011 08 06 Tomato fruit harvested at mature green stage and treated with salicylic acid at different concentration (0, 1 and 2 mM) and analyzed for chilling injury, electrolyte leakage, malondialdehyde, proline and total phenol contents and phospholipase D , lipoxygenase and phenylalanine ammonia-lyase activities during cold storage. Phospholipase D and lipoxygenase activities were significantly reduced by salicylic acid treatment. Compared with the control fruit, salicylic acid treatment alleviated chilling injury, reduced electrolyte leakage, malondialdehyde content and increased proline content. Salicylic acid application had no significant effect on total phenol content but phenylalanine ammonia-lyase activity was significantly reduced in treated fruits. Our result suggest that the reduce activity of PLD and LOX, by salicylic acid may be a chilling tolerance strategy in tomato fruit. Inhibition of PLD and LOX activity during low temperature storage could ameliorate chilling injury and oxidation damage and enhance membrane integrity in tomato fruit. Tomato fruit harvested at mature green stage and treated with salicylic acid at different concentration (0, 1 and 2 mM) and analyzed for chilling injury, electrolyte leakage, malondialdehyde, proline and total phenol contents and phospholipase D , lipoxygenase and phenylalanine ammonia-lyase activities during cold storage. Phospholipase D and lipoxygenase activities were significantly reduced by salicylic acid treatment. Compared with the control fruit, salicylic acid treatment alleviated chilling injury, reduced electrolyte leakage, malondialdehyde content and increased proline content. Salicylic acid application had no significant effect on total phenol content but phenylalanine ammonia-lyase activity was significantly reduced in treated fruits. Our result suggest that the reduce activity of PLD and LOX, by salicylic acid may be a chilling tolerance strategy in tomato fruit. Inhibition of PLD and LOX activity during low temperature storage could ameliorate chilling injury and oxidation damage and enhance membrane integrity in tomato fruit. https://plant.ijbio.ir/article_353_138bb0696595b338afbab333c555292a.pdf