Effects of Salicylic Acid on Chilling Resistance and Phenylalanine Ammonia Lyase Activity in ‘Malase Saveh’ Pomegranate (Punica granatum) during Cold Storage



Effects of pre-storage application of Salicylic Acid (SA) and storage periods were investigated on Phenylalanine Ammonia Lyase (PAL) activity, Chilling Index (CI) and quality of pomegranate (Punica granatum) cv. Malase Saveh. The results showed that with increase in SA concentration up to 2mM, CI and Ion Leakage (IL) were reduced while PAL activity being increased. The lower IL and CI vc the high or PAL activity were observed at 2 mM of SA concentrations. Control fruits (dipped in water) had a lower ascorbic acid content as well as lower Titratable Acidity, while (TA) higher total Soluble Solids (TSS). During storage, IL, CI, PAL activity, TSS and pH increased while ascorbic acid content and TA declined. The results indicate that during pomegranate storage, especially after a lapse of 2 months, injury of fruits due to chilling increased but pre-storage application of SA (especially in 2mM concentration) reduced the chilling injury via increasing activity of PAL and improving the resistance mechanism of the fruits.