Salicylates compounds and the loquat fruit tolerance to chilling

Abstract

The objective of this work was to evaluate the effect of the application of salicylate compounds on loquat fruit tolerance to chilling and to verify whether this effect is related to modulation of secondary metabolism enzymes. Loquat fruit were immersed in water (control) or in solutions containing 1 or 10 mmol L^-1 salicylic acid, or they were treated with 0.05 mmol L^-1 methyl salicylate before storage at 1ºC for 60 days. The inhibition of the phenylalanine ammonia‑lyase, peroxidase and polyphenoloxidase enzyme activity by methyl salicylate, increases the loquat fruit tolerance to cold, which makes it possible to extend fruit storage period for up to two months at 1°C.