Exogenous salicylic acid improves chilling tolerance of edible lily bulbs in cold-storage

In the experiment, we examined the effects of SA on post-harvest physiology and storage quality of edible Lily (Lilium lancifolium Thunb). The bulbs were stored under cold temperature (0°C /-1°C) after being treated with SA (0.1 mmol/L, 0.5 mmol/L and 1.0 mmol/L) for 30 min, respectively. During storage, we measured the SOD activity, POD activity, CAT activity, PPO activity soluble protein content, soluble sugar content and other indicators of lilies at a 30-day interval. The results showed that 0.5 mmol/L SA pretreatment could significantly inhibit the lily bulbs SOD, POD, CAT activity of metabolic rate, and inhibit the osmotic regulation substances, such as soluble sugar, soluble protein decomposition speed to improve the low temperature adaptability of lily bulbs. In conclusion, SA liquid could effectively inhibit the post-harvest physiology of lily bulbs and maintain their storage quality.

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