The effects of salicylic acid on quality control of horticultural commodities

References

• Adhikary T, Gill PS, Jawandha SK, Bhardwaj RD, Anurag RK. 2020. Browning and quality management of pear fruit by salicylic acid treatment during low temperature storage. Journal of the Science of Food and Agriculture. 101:853–862.
   PubMed Web of Science ®Google Scholar
• Aghdam MS, Motallebiazar A, Mostofi Y, Moghaddam JF, Ghasemnezhad M. 2011. Methyl salicylate affects the quality of hayward kiwifruits during storage at low temperature. Journal of Agricultural Science. 3:149–156.
   Google Scholar
• Ahmad S, Singh Z, Khan AS, Iqbal Z. 2013. Pre-harvest application of salicylic acid maintain the rind textural properties and reduce fruit rot and chilling injury of sweet orange during cold storage. Pakistan Journal of Agricultural Sciences. 50:559–569.
   Web of Science ®Google Scholar
• Ali MM, Hashim N, Shahamshah MI. 2021. Durian (Durio zibethinus) ripeness detection using thermal imaging with multivariate analysis. Postharvest Biology and Technology. 176:111517.
   Web of Science ®Google Scholar
• Aresta A, Zambonin C. 2016. Simultaneous determination of salicylic, 3-methyl salicylic, 4-methyl salicylic, acetylsalicylic and benzoic acids in fruit, vegetables and derived beverages by SPME-LC-UV/DAD. Journal of Pharmaceutical and Biomedical Analysis. 121:63–68.
   PubMed Web of Science ®Google Scholar
• Asghari M. 2019. Impact of jasmonates on safety, productivity and physiology of food crops. Trends in Food Science & Technology. 91:169–183.
   Web of Science ®Google Scholar
• Asghari M, Aghdam MS. 2010. Impact of salicylic acid on post-harvest physiology of horticultural crops. Trends in Food Science & Technology. 21:502–509.
   Web of Science ®Google Scholar
• Atia A, Abdelkarim D, Younis M, Alhamdan A. 2018. Effects of gibberellic acid (GA3) and salicylic acid (SA) postharvest treatments on the quality of fresh Barhi dates at different ripening levels in the Khalal maturity stage during controlled atmosphere storage. International Journal of Agricultural and Biological Engineering. 11:211–219.
   Web of Science ®Google Scholar
• Attaran E, Zeier TE, Griebel T, Zeier J. 2009. Methyl salicylate production and jasmonate signaling are not essential for systemic acquired resistance in Arabidopsis. The Plant Cell. 21:954–971.
   PubMed Web of Science ®Google Scholar
• Babalar M, Asghari M, Talaei A, Khosroshahi A. 2007. Effect of pre- and postharvest salicylic acid treatment on ethylene production, fungal decay and overall quality of Selva strawberry fruit. Food Chemistry. 105:449–453.
   Web of Science ®Google Scholar
• Bakshi P, Masoodi FA, Chauhan GS, Shah TA. 2005. Role of calcium in post-harvest life of temperate fruits: a review. Journal of Food Science and Technology-Mysore. 42:1–8.
   Web of Science ®Google Scholar
• Bal E. 2016. Combined treatment of modified atmosphere packaging and salicylic acid improves postharvest quality of nectarine (Prunus persica L.) fruit. Journal of Agricultural Science and Technology. 18:1345–1354.
   Web of Science ®Google Scholar
• Barman K, Asrey R. 2014. Salicylic acid pre-treatment alleviates chilling injury, preserves bioactive compounds and enhances shelf life of mango fruit during cold storage. Journal of Scientific and Industrial Research. 73:713–718.
   Web of Science ®Google Scholar
• Barrett DM, Beaulieu JC, Shewfelt R. 2010. Color, flavor, texture, and nutritional quality of fresh-cut fruits and vegetables: desirable levels, instrumental and sensory measurement, and the effects of processing. Critical Reviews in Food Science and Nutrition. 50:369–389.
   PubMed Web of Science ®Google Scholar
• Batista-Silva W, Nascimento VL, Medeiros DB, Nunes-Nesi A, Ribeiro DM, Zsögön A, Araújo WL. 2018. Modifications in organic acid profiles during fruit development and ripening: correlation or causation? Frontiers in Plant Science. 9:1689.
   PubMed Web of Science ®Google Scholar
• Brummell DA, Harpster MH. 2001. Cell wall metabolism in fruit softening and quality and its manipulation in transgenic plants. Plant Molecular Biology. 47:311–339.
   PubMed Web of Science ®Google Scholar
• Cai H, Yuan X, Pan J, Li H, Wu Z, Wang Y. 2014. Biochemical and proteomic analysis of grape berries (Vitis labruscana) during cold storage upon postharvest salicylic acid treatment. Journal of Agricultural and Food Chemistry. 62:10118–10125.
   PubMed Web of Science ®Google Scholar
• Cao JK, Yan JQ, Zhao YM, Jiang WB. 2013. Effects of four pre-harvest foliar sprays with β-aminobutyric acid or salicylic acid on the incidence of post-harvest disease and induced defence responses in jujube (Zizyphus jujuba Mill.) fruit after storage. Journal of Horticultural Science and Biotechnology. 88:338–344.
   Web of Science ®Google Scholar
• Cao S, Hu Z, Zheng Y, Lu B. 2010. Synergistic effect of heat treatment and salicylic acid on alleviating internal browning in cold-stored peach fruit. Postharvest Biology and Technology. 58:93–97.
   Web of Science ®Google Scholar
• Champa W, Gill MIS, Mahajan BVC, Arora NK. 2015. Preharvest salicylic acid treatments to improve quality and postharvest life of table grapes (Vitis vinifera L.) cv. flame seedless. Journal of Food Science and Technology. 52:3607–3616.
   PubMed Web of Science ®Google Scholar
• Changwal C, Shukla T, Hussain Z, Singh N, Kar A, Singh VP, Abdin MZ, Arora A. 2021. Regulation of postharvest tomato fruit ripening by endogenous salicylic acid. Frontiers in Plant Science. 12:663943.
   PubMed Web of Science ®Google Scholar
• Chaturvedi R, Shah J. 2007. Salicylic acid in plant disease resistance. In: Hayat S, Ahmad A, editor. Salicylic acid: a plant hormone. Dordrecht: Springer; p. 335–370.
   Google Scholar
• Clarke SM, Mur LAJ, Wood JE, Scott IM. 2010. Salicylic acid dependent signaling promotes basal thermotolerance but is not essential for acquired thermotolerance in Arabidopsis thaliana. The Plant Journal. 38:432–447.
   Web of Science ®Google Scholar
• Crozier A, Jaganath IB, Clifford MN. 2009. Dietary phenolics: chemistry, bioavailability and effects on health. Natural Product Reporst. 26:1001–1043.
   PubMed Web of Science ®Google Scholar
• Dean JV, Mohammed LA, Fitzpatrick T. 2005. The formation, vacuolar localization, and tonoplast transport of salicylic acid glucose conjugates in tobacco cell suspension cultures. Planta. 221:287–296.
   PubMed Web of Science ®Google Scholar
• Defilippi BG, Kader AA, Dandekar AM. 2005. Apple aroma: alcohol acyltransferase, a rate limiting step for ester biosynthesis, is regulated by ethylene. Plant Science. 168:1199–1210.
   Web of Science ®Google Scholar
• Ding P, Ding Y. 2020. Stories of salicylic acid: a plant defense hormone. Trends in Plant Science. 25:549–565.
   PubMed Web of Science ®Google Scholar
• Divya P, Puthusseri B, Neelwarne B. 2014. The effect of plant regulators on the concentration of carotenoids and phenolic compounds in foliage of coriander. LWT – Food Science and Technology. 56:101–110.
   Web of Science ®Google Scholar
• Dokhanieh AY, Aghdam MS, Fard JR, Hassanpour H. 2013. Postharvest salicylic acid treatment enhances antioxidant potential of cornelian cherry fruit. Scientia Horticulturae. 154:31–36.
   Web of Science ®Google Scholar
• Dokhanieh AY, Aghdam MS, Sarcheshmeh MAA. 2016. Impact of postharvest hot salicylic acid treatment on aril browning and nutritional quality in fresh-cut pomegranate. Horticulture Environment and Biotechnology. 57:378–384.
   Web of Science ®Google Scholar
• Ezzat A, Ammar A, Szabó Z, Nyéki J, Holb IJ. 2017. Postharvest treatments with methyl jasmonate and salicylic acid for maintaining physico-chemical characteristics and sensory quality properties of apricot fruit during cold storage and shelf-life. Polish Journal of Food and Nutrition Sciences. 67:159–166.
   Web of Science ®Google Scholar
• Fraser PD, Bramley PM. 2004. The biosynthesis and nutritional uses of carotenoids. Progress in Lipid Research. 43:228–265.
   PubMed Web of Science ®Google Scholar
• Garcia CV, Quek S-Y, Stevenson RJ, Winz RA. 2012. Kiwifruit flavour: a review. Trends in Food Science & Technology. 24:82–91.
   Web of Science ®Google Scholar
• Giménez MJ, Serrano M, Valverde JM, Martínez-Romero D, Castillo S, Valero D, Guillén F. 2017. Preharvest salicylic acid and acetylsalicylic acid treatments preserve quality and enhance antioxidant systems during postharvest storage of sweet cherry cultivars. Journal of the Science of Food and Agriculture. 97:1220–1228.
   PubMed Web of Science ®Google Scholar
• Gonzalez-Aguilar GA, Villa-Rodriguez JA, Ayala-Zavala JF, Yahia EM. 2010. Improvement of the antioxidant status of tropical fruits as a secondary response to some postharvest treatments. Trends in Food Science & Technology. 21:475–482.
   Web of Science ®Google Scholar
• Guan C, Song X, Ji J, Li X, Jin C, Guan W, Li J, Wang G. 2014. Salicylic acid treatment enhances expression of chalcone isomerase gene and accumulation of corresponding flavonoids during fruit maturation of Lycium chinense. European Food Research and Technology. 239:857–865.
   Web of Science ®Google Scholar
• Habibi F, Ramezanian A, Guillén F, Serrano M, Valero D. 2020. Effect of various postharvest treatment on aroma volatile compounds of blood orange fruit exposed to chilling temperature after long-term storage. Food and Bioprocess Technology. 13:2054–2064.
   Web of Science ®Google Scholar
• Hadi MAME, Zhang F-J, Wu F-F, Zhou C-H, Tao J. 2013. Advances in fruit aroma volatile research. Molecules. 18:8200–8229.
   PubMed Web of Science ®Google Scholar
• Hörtensteiner S. 2006. Chlorophyll degradation during senescence. Annual Review of Plant Biology. 57:55–77.
   PubMed Web of Science ®Google Scholar
• Huang R, Xia R, Lu Y, Hu L, Xu Y. 2008. Effect of pre-harvest salicylic acid spray treatment on post-harvest antioxidant in the pulp and peel of ‘Cara cara’ navel orange (Citrus sinenisis L. Osbeck). Journal of the Science of Food and Agriculture. 88:229–236.
   Web of Science ®Google Scholar
• Iijima T, Yamaguchi T. 2008. K2CO3-catalyzed direct synthesis of salicylic acid from phenol and supercritical CO2. Applied Catalysis A: General. 345:12–17.
   Web of Science ®Google Scholar
• Jaakola L. 2013. New insights into the regulation of anthocyanin biosynthesis in fruits. Trends in Plant Science. 18:477–483.
   PubMed Web of Science ®Google Scholar
• Ji S, Dong L, Zhou X, Li R, Cheng S. 2016. Effect and mechanism of salicylic acid on volatile esters production of refrigerated nanguo pear treated with 1-MCP. Journal of Chinese Institute of Food Science and Technology. 16:167–173.
   Google Scholar
• Jiang Y, Duan X, Joyce D, Zhang Z, Li J. 2004. Advances in understanding of enzymatic browning in harvested litchi fruit. Food Chemistry. 88:443–446.
   Web of Science ®Google Scholar
• Jin JB, Jin YH, Lee J, Miura K, Yoo CY, Kim W-Y, Oosten MV, Hyun Y, Somers D, Lee I, et al. 2010. The SUMO E3 ligase, AtSIZ1, regulates flowering by controlling a salicylic acid-mediated floral promotion pathway and through affects on FLC chromatin structure. The Plant Journal. 53:530–540.
   Web of Science ®Google Scholar
• Kazemi M, Aran M, Zamani S. 2011. Effect of calcium chloride and salicylic acid treatments on quality characteristics of kiwifruit (Actinidia deliciosa cv. Hayward) during storage. American Journal of Plant Physiology. 6:183–189.
   Google Scholar
• Kerch G. 2015. Chitosan films and coatings prevent losses of fresh fruit nutritional quality: a review. Trends in Food Science & Technology. 46:159–166.
   Web of Science ®Google Scholar
• Klee HJ, Giovannoni JJ. 2011. Genetics and control of tomato fruit ripening and quality attributes. Annual Review of Genetics. 45:41–59.
   PubMed Web of Science ®Google Scholar
• Klee HJ, Tieman DM. 2018. The genetics of fruit flavour preferences. Nature Reviews Genetics. 19:347–356.
   PubMed Web of Science ®Google Scholar
• Krauss RM, Eckel RH, Howard B, Appel LJ, Daniels SR, Deckelbaum RJ, ErdmanJr JW, Kris-Etherton P, Goldberg IJ, Kotchen TA, et al. 2000. AHA dietary guidelines: revision 2000: a statement for healthcare professionals from the Nutrition Committee of the American Heart Association. Circulation. 102:2284–2299.
   PubMed Web of Science ®Google Scholar
• Kumar N, Kumar P, Tokas J, Singal HR. 2018. Post-harvest morpho-physiological changes in tomato after exogenous application of salicylic acid. Annals of Biology. 34:92–94.
   Google Scholar
• Kumari P, Barman K, Patel VB, Siddiqui MW, Kole B. 2015. Reducing postharvest pericarp browning and preserving health promoting compounds of litchi fruit by combination treatment of salicylic acid and chitosan. Scientia Horticulturae. 197:555–563.
   Web of Science ®Google Scholar
• Lancaster JE, Lister CE, Reay PF, Triggs CM. 1997. Influence of pigment composition on skin color in a wide range of fruit and vegetables. Journal of the American Society for Horticultural Science. 122:594–598.
   Web of Science ®Google Scholar
• Lee H-I, Raskin I. 1999. Purification, cloning, and expression of a pathogen inducible UDP-glucose: salicylic acid glucosyltransferase from tobacco. Journal of Biological Chemistry. 274:36637–36642.
   PubMed Web of Science ®Google Scholar
• Lee S, Kim S-G, Park C-M. 2010. Salicylic acid promotes seed germination under high salinity by modulating antioxidant activity in Arabidopsis. New Phytologist. 188:626–637.
   PubMed Web of Science ®Google Scholar
• Lewinsohn E, Sitrit Y, Bar E, Azulay Y, Ibdah M, Meir A, Yosef E, Zamir D, Tadmor Y. 2005. Not just colors-carotenoid degradation as a link between pigmentation and aroma in tomato and watermelon fruit. Trends in Food Science & Technology. 16:407–415.
   Web of Science ®Google Scholar
• Li D-P, Xu Y-F, Sun L-P, Liu L-X, Hu X-L, Li D-Q, Shu H-R. 2006. Salicylic acid, ethephon, and methyl jasmonate enhance ester regeneration in 1-MCP-treated apple fruit after long-term cold storage. Journal of Agricultural and Food Chemistry. 54:3887–3895.
   PubMed Web of Science ®Google Scholar
• Li P-C, Yu S-W, Shen J, Li Q-Q, Li D-P, Li D-Q, Zheng C-C, Shu H-R. 2014. The transcriptional response of apple alcohol acyltransferase (MdAAT2) to salicylic acid and ethylene is mediated through two apple MYB TFs in transgenic tobacco. Plant Molecular Biology. 85:627–638.
   PubMed Web of Science ®Google Scholar
• Li X, Xu C, Korban SS, Chen K. 2010. Regulatory mechanisms of textural changes in ripening fruits. Critical Reviews in Plant Sciences. 29:222–243.
   Web of Science ®Google Scholar
• Liao T, Zhou L, Liu J, Zou L, Dai T, Liu W. 2021. Inhibitory mechanism of salicylic acid on polyphenol oxidase: A cooperation between acidification and binding effects. Food Chemistry. 348:129100.
   PubMed Web of Science ®Google Scholar
• Lin T, Zhu G, Zhang J, Xu X, Yu Q, Zheng Z, Zhang Z, Lun Y, Li S, Wang X, et al. 2014. Genomic analyses provide insights into the history of tomato breeding. Nature Genetics. 46:1220–1226.
   PubMed Web of Science ®Google Scholar
• Liu P, Xu Z-S, Lu P-P, Hu D, Chen M, Li L-C, Ma Y-Z. 2013. A wheat PI4K gene whose product possesses threonine autophophorylation activity confers tolerance to drought and salt in Arabidopsis. Journal of Experimental Botany. 64:2915–2927.
   PubMed Web of Science ®Google Scholar
• Lu S, Luo Y, Turner E, Feng H. 2007. Efficacy of sodium chlorite as an inhibitor of enzymatic browning in apple slices. Food Chemistry. 104:824–829.
   Web of Science ®Google Scholar
• Lu X, Sun D, Li Y, Shi W, Sun G. 2011. Pre- and post-harvest salicylic acid treatments alleviate internal browning and maintain quality of winter pineapple fruit. Scientia Horticulturae. 130:97–101.
   Web of Science ®Google Scholar
• Luo Z, Wu X, Xie Y, Chen C. 2012. Alleviation of chilling injury and browning of postharvest bamboo shoot by salicylic acid treatment. Food Chemistry. 131:456–461.
   Web of Science ®Google Scholar
• Lurie S, Crisosto CH. 2005. Chilling injury in peach and nectarine. Postharvest Biology and Technology. 37:195–208.
   Web of Science ®Google Scholar
• Mahajan PV, Caleb OJ, Singh Z, Watkins CB, Geyer M. 2014. Postharvest treatments of fresh produce. Philosophical Transactions. Series A, Mathematical, Physical, and Engineering Sciences. 372:20130309.
   PubMed Web of Science ®Google Scholar
• Maheswari J, Bose J, Babourina O, Rengel Z, Shabala S. 2013. Salicylic acid improves salinity tolerance in Arabidopsis by restoring membrane potential and preventing salt-induced K+ loss via a GORK channel. Journal of Experimental Botany. 64:2255–2268.
   PubMed Web of Science ®Google Scholar
• Martel AB, Qaderi MM. 2016. Does salicylic acid mitigate the adverse effects of temperature and ultraviolet-B radiation on pea (Pisum sativum) plants? Environmental and Experimental Botany. 122:39–48.
   Web of Science ®Google Scholar
• Martinez MV, Whitaker JR. 1995. The biochemistry and control of enzymatic browning. Trends in Food Science & Technology. 6:195–200.
   Web of Science ®Google Scholar
• Martínez GA, Chaves AR, Anon MC. 1996. Effect of exogenous application of gibberellic acid on color change and phenylalanine ammonia-lyase, chlorophyllase, and peroxidase activities during ripening of strawberry fruit (Fragaria × ananassa Duch). Journal of Plant Growth Regulation. 15:139–146.
   Web of Science ®Google Scholar
• Melotto M, Underwood W, Koczan J, Nomura K, He SY. 2006. Plant stomata function in innate immunity against bacterial invasion. Cell. 126:969–980.
   PubMed Web of Science ®Google Scholar
• Murphy AM, Zhou T, Carr JP. 2020. An update on salicylic acid biosynthesis, its induction and potential exploitation by plant viruses. Current Opinion in Virology. 42:8–17.
   PubMed Web of Science ®Google Scholar
• Nobuta K, Okrent RA, Stoutemyer M, Rodibaugh N, Kempema L, Wildermuth MC, Innes RW. 2007. The GH3 acyl adenylase family member PBS3 regulates salicylic acid-dependent defense responses in Arabidopsis. Plant Physiology. 144:1144–1156.
   PubMed Web of Science ®Google Scholar
• Ortiz A, Graell J, López RL, Echeverría G, Lara I. 2010. Volatile ester-synthesising capacity in ‘Tardibelle’ peach fruit in response to controlled atmosphere and 1-MCP treatment. Food Chemistry. 123:698–704.
   Web of Science ®Google Scholar
• Park S-W, Kaimoyo E, Kumar D, Mosher S, Klessig DF. 2007. Methyl salicylate is a critical mobile signal for plant systemic acquired resistance. Science. 318:113–116.
   PubMed Web of Science ®Google Scholar
• Peng L, Jiang Y. 2006. Exogenous salicylic acid inhibits browning of fresh-cut Chinese water chestnut. Food Chemistry. 94:535–540.
   Web of Science ®Google Scholar
• Promyou S, Supapvanich S. 2016. Effects of salicylic acid immersion on physicochemical quality of Thai papaya fruit ‘Kaek Dam’ during storage. Acta Horticulturae. 16:105–112.
   Google Scholar
• Qiao L, Cao M, Zheng J, Zhao Y, Zheng Z. 2017. Gene coexpression network analysis of fruit transcriptomes uncovers a possible mechanistically distinct class of sugar/acid ratio-associated genes in sweet orange. BMC Plant Biology. 17:186.
   PubMed Web of Science ®Google Scholar
• Razavi F, Hajilou J, Aghdam MS. 2018. Salicylic acid treatment of peach trees maintains nutritional quality of fruits during cold storage. Advances in Horticultural Science. 32:33–40.
   Web of Science ®Google Scholar
• Razavi F, Hajilou J, Dehgan G, Hassani RN, Turchi M. 2014. Enhancement of postharvest quality of peach fruit by salicylic acid treatment. International Journal of Biosciences. 4:177–184.
   Google Scholar
• Rekhter D, Lucke D, Ding YL, Feussner K, Zienkiewicz K, Lipka V, Wiermer M, Zhang YL, Feussner I. 2019. Isochorismate-derived biosynthesis of the plant stress hormone salicylic acid. Science. 365:498–502.
   PubMed Web of Science ®Google Scholar
• Rice-Evans CA, Miller NJ, Paganga G. 1997. Antioxidant properties of phenolic compounds. Trends in Plant Science. 2:152–159.
   Web of Science ®Google Scholar
• Rivas-San VM, Plasencia J. 2011. Salicylic acid beyond defence: its role in plant growth and development. Journal of Experimental Botany. 62:3321–3338.
   PubMed Web of Science ®Google Scholar
• Robertson GL, Kermode WJ. 1981. Salicylic acid in fresh and canned fruit and vegetables. Journal of the Science of Food and Agriculture. 32:833–836.
   Web of Science ®Google Scholar
• Saini RK, Nile SH, Park SW. 2015. Carotenoids from fruits and vegetables: chemistry, analysis, occurrence, bioavailability and biological activities. Food Research International. 76:735–750.
   PubMed Web of Science ®Google Scholar
• Sayyari M, Castillo S, Valero D, Díaz-Mula HM, Serrano M. 2011. Acetyl salicylic acid alleviates chilling injury and maintains nutritive and bioactive compounds and antioxidant activity during postharvest storage of pomegranates. Postharvest Biology and Technology. 60:136–142.
   Web of Science ®Google Scholar
• Scheier L. 2001. Salicylic acid: one more reason to eat your fruits and vegetables. Journal of the American Dietetic Association. 101:1406–1408.
   PubMedGoogle Scholar
• Serrano M, Wang BJ, Aryal B, Garcion C, Abou-Mansour E, Heck S, Geisler M, Mauch F, Nawrath C, Metraux JP. 2013. Export of salicylic acid from the chloroplast requires the MATE-like transporter EDS5. Plant Physiology. 162:1815–1821.
   PubMed Web of Science ®Google Scholar
• Shaarawi SAMA, Salem ASE, Elmaghraby IMK, Abd EAA. 2016. Effect of salicylic acid, calcium chloride and calcium lactate applications on quality attributes of minimally-processed ‘wonderful’ pomegranate arils. Notulae Botanicae Horti Agrobotanici Cluj-Napoca. 44:508–517.
   Web of Science ®Google Scholar
• Shekari A, Hassani RN, Aghdam MS, Rezaee M, Jannatizadeh A. 2021. The effects of melatonin treatment on cap browning and biochemical attributes of Agaricus bisporus during low temperature storage. Food Chemistry. 348:129074.
   PubMed Web of Science ®Google Scholar
• Shi Z, Yang H, Jiao J, Wang F, Lu Y, Deng J. 2019. Effects of graft copolymer of chitosan and salicylic acid on reducing rot of postharvest fruit and retarding cell wall degradation in grapefruit during storage. Food Chemistry. 283:92–100.
   PubMed Web of Science ®Google Scholar
• Siboza XI, Bertling I, Odindo AO. 2014. Salicylic acid and methyl jasmonate improve chilling tolerance in cold-stored lemon fruit (Citrus limon). Journal of Plant Physiology. 171:1722–1731.
   PubMed Web of Science ®Google Scholar
• Sivakumar D, Terry LA, Korsten L. 2010. An overview on litchi fruit quality and alternative postharvest treatments to replace sulfur dioxide fumigation. Food Reviews International. 26:162–188.
   Web of Science ®Google Scholar
• Srivastava MK, Dwivedi UN. 2000. Delayed ripening of banana fruit by salicylic acid. Plant Science. 158:87–96.
   PubMed Web of Science ®Google Scholar
• Suiubon S, Supapvanich S, Promyou S. 2017. Postharvest quality maintenance of longan fruit by ultra violet-C incorporated with salicylic acid application. Emirates Journal of Food and Agriculture. 29:179–187.
   Web of Science ®Google Scholar
• Supapvanich S, Promyou S. 2017. Hot water incorporated with salicylic acid dips maintaining physicochemical quality of Holland papaya fruit stored at room temperature. Emirates Journal of Food and Agriculture. 29:18–24.
   Web of Science ®Google Scholar
• Tateishi A. 2008. β-galactosidase and α-L-arabinofuranosidase in cell wall modification related with fruit development and softening. Journal of the Japanese Society for Horticultural Science. 77:329–340.
   Web of Science ®Google Scholar
• Tijskens LMM, Evelo RG. 1994. Modelling colour of tomatoes during postharvest storage. Postharvest Biology and Technology. 4:85–98.
   Google Scholar
• Toivonen PMA. 2008. Influence of harvest maturity on cut-edge browning of ‘Granny Smith’ fresh apple slices treated with anti-browning solution after cutting. LWT – Food Science and Technology. 41:1607–1609.
   Web of Science ®Google Scholar
• Toivonen PMA, Brummell DA. 2008. Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables. Postharvest Biology and Technology. 48:1–14.
   Web of Science ®Google Scholar
• Torrens-Spence MP, Bobokalonova A, Carballo V, Glinkerman CM, Pluskal T, Shen A, Weng J-K. 2019. PBS3 and EPS1 complete salicylic acid biosynthesis from isochorismate in Arabidopsis. Molecular Plant. 12:1577–1586.
   PubMed Web of Science ®Google Scholar
• Veltman RH, Kho RM, Schaik ACRV, Sanders MG, Oosterhaven J. 2000. Ascorbic acid and tissue browning in pears (Pyrus communis L. cvs Rocha and Conference) under controlled atmosphere conditions. Postharvest Biology and Technology. 19:129–137.
   Web of Science ®Google Scholar
• Venema DP, Hollman PCH, Janssen KPLTM, Katan MB. 1996. Determination of acetylsalicylic acid and salicylic acid in foods, using HPLC with fluorescence detection. Journal of Agricultural and Food Chemistry. 44:1762–1767.
   Web of Science ®Google Scholar
• Vlot AC, Liu P-P, Cameron RK, Park S-W, Yang Y, Kumar D, Zhou F, Padukkavidana T, Gustafsson C, Pichersky E, et al. 2008. Identification of likely orthologs of tobacco salicylic acid-binding protein 2 and their role in systemic acquired resistance in Arabidopsis thaliana. The Plant Journal. 56:445–456.
   PubMed Web of Science ®Google Scholar
• Wang B, Bi Y. 2021. The role of signal production and transduction in induced resistance of harvested fruits and vegetables. Food Quality and Safety. 5:1–8.
   Web of Science ®Google Scholar
• Wang J-J, Bi Y, Fan C-F, Zhang T-T, Zhang Z-H, Fu R-J, Liu Y-B. 2010. Effect of postharvest salicylic acid treatment on color and texture of pear fruit (Pyrus bretchneideri cv. Zaosu). Modern Food Science and Technology. 26:1047–1051.
   Google Scholar
• Wang L, Baldwin EA, Plotto A, Luo W, Raithore S. 2015. Effect of methyl salicylate and methyl jasmonate pre-treatment on the volatile profile in tomato fruit subjected to chilling temperature. Postharvest Biology and Technology. 108:28–38.
   Web of Science ®Google Scholar
• Wang L, Chen S, Kong W, Li S, Archbold DD. 2006. Salicylic acid pretreatment alleviates chilling injury and affects the antioxidant system and heat shock proteins of peaches during cold storage. Postharvest Biology and Technology. 41:244–251.
   Web of Science ®Google Scholar
• Wang Y, Sugar D. 2013. Internal browning disorder and fruit quality in modified atmosphere packaged ‘Bartlett’ pears during storage and transit. Postharvest Biology and Technology. 83:72–82.
   Web of Science ®Google Scholar
• Wildermuth MC, Dewdney J, Wu G, Ausubel FM. 2001. Isochorismate synthase is required to synthesize salicylic acid for plant defence. Nature. 414:562–565.
   PubMed Web of Science ®Google Scholar
• Wobbe KK, Klessig DF. 1996. Salicylic acid-an important signal in plants. In: Verma DPS, editor. Signal transduction in plant growth and development. Vienna: Springer; p. 167–196.
   Google Scholar
• Wu Z, Dong C, Jia W, Guo L, Meng Y, Wu B, Chen J. 2021. A transcriptional study of the effects of nitric oxide on rachis browning in table grapes cv. Thompson seedless. Postharvest Biology and Technology. 175:111471.
   Web of Science ®Google Scholar
• Xiang W, Wang H-W, Sun D-W. 2020. Phytohormones in postharvest storage of fruit and vegetables: mechanisms and applications. Critical Reviews in Food Science and Nutrition. 61:1–15.
   PubMed Web of Science ®Google Scholar
• Xiao Y-Y, Kuang J-F, Qi X-N, Ye Y-J, Wu Z-X, Chen J-Y, Lu W-J. 2018. A comprehensive investigation of starch degradation process and identification of a transcriptional activator MabHLH6 during banana fruit ripening. Plant Biotechnology Journal. 16:151–164.
   PubMed Web of Science ®Google Scholar
• Yang C, Duan W, Xie K, Ren C, Zhu C, Chen K, Zhang B. 2020. Effect of salicylic acid treatment on sensory quality, flavor-related chemicals and gene expression in peach fruit after cold storage. Postharvest Biology and Technology. 161:111089.
   Web of Science ®Google Scholar
• Ying G-Q, Xiong W-Y, Wang H, Sun Y, Liu H-Z. 2011. Preparation, water solubility and antioxidant activity of branched-chain chitosan derivatives. Carbohydrate Polymers. 83:1787–1796.
   Web of Science ®Google Scholar
• Yun Z, Gao H, Li T, Yang B, Jiang Y. 2021. Insights into the roles of melatonin in maintaining quality and extending shelf life of postharvest fruits. Trends in Food Science & Technology. 109:569–578.
   Web of Science ®Google Scholar
• Zhang A-D, Wang W-Q, Tong Y, Li M-J, Grierson D, Ferguson I, Chen K-S, Yin X-R. 2018. Transcriptome analysis identifies a zinc finger protein regulating starch degradation in kiwifruit. Plant Physiology. 178:850–863.
   PubMed Web of Science ®Google Scholar
• Zhang B, Xi W-P, Wei W-W, Shen J-Y, Ferguson I, Chen K-S. 2011a. Changes in aroma-related volatiles and gene expression during low temperature storage and subsequent shelf-life of peach fruit. Postharvest Biology and Technology. 60:7–16.
   Web of Science ®Google Scholar
• Zhang H, Li R, Liu W. 2011b. Effects of chitin and its derivative chitosan on postharvest decay of fruits: a review. International Journal of Molecular Sciences. 12:917–934.
   PubMed Web of Science ®Google Scholar
• Zhang W, Cao J, Fan X, Jiang W. 2020. Applications of nitric oxide and melatonin in improving postharvest fruit quality and the separate and crosstalk biochemical mechanisms. Trends in Food Science & Technology. 99:531–541.
   Web of Science ®Google Scholar
• Zhang Y, Chen K, Zhang S, Ferguson I. 2003. The role of salicylic acid in postharvest ripening of kiwifruit. Postharvest Biology and Technology. 28:67–74.
   Web of Science ®Google Scholar
• Zhang Y, Zhang M, Yang H. 2015. Postharvest chitosan-g-salicylic acid application alleviates chilling injury and preserves cucumber fruit quality during cold storage. Food Chemistry. 174:558–563.
   PubMed Web of Science ®Google Scholar
• Zhou D, Li L, Wu YW, Fan JF, Ouyang J. 2015. Salicylic acid inhibits enzymatic browning of fresh-cut Chinese chestnut (Castanea mollissima) by competitively inhibiting polyphenol oxidase. Food Chemistry. 171:19–25.
   PubMed Web of Science ®Google Scholar