Effect of Salicylic Acid on Control of Blackhead Disease and Storage Quality of Korla Fragrant Pear

Abstract

In order to screen out the best concentration of salicylic acid for inhibiting the pathogen of korla fragrant pear blackhead and its storage effect, the pear fruit was inoculated with different concentration of salicylic acid, and the sterile water was used as control, the pear fruits were stored at room temperature (25 °C) and cold storage temperature (2 °C) , and the korla fragrant pear was damaged and inoculated with the pathogen of blackhead disease and different concentrations of salicylic acid in vivo, store at room temperature (25 ℃) for 28 d, cold storage 49 d. Every 7 days observed and measured the incidence of fruit, disease spot diameter, respiratory intensity, hardness, soluble solids, titratable acid, VC, malondialdehyde. The results showed that 0.7 g/L salicylic acid was better than 0.5 and 0.9 g/L in inhibiting the growth of blackhead disease and keeping the quality fresh, the diameter of disease spot of fragrant pear was decreased, the respiration intensity of pear was restrained, the hardness, titratable acid, VC and MDA contents of fragrant pear were kept well, and the soluble solid content was not significantly different from other treatments. 0.9 g/L salicylic acid also damaged the peel of pear fruit. The cold stoage environment combined with 0.7 g/L salicylic acid had the best antibacterial effect on pear blackhead disease and storage quality. It could be used as a further whole fruit experiment for pear storage and preservation and inhibiting korla fragrant pear blackhead diseae.

Keywords

• salicylic acid
• korla fragrant pear
• blackhead
• bacteriostatic
• preservation