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vol.37 número2COMPOSIÇÃO IDEAL DA SOLUÇÃO FILMOGÊNICA ADICIONADA DE PREBIÓTICO, APLICADA EM UVAS ‘THOMPSON’QUALIDADE DE AMEIXAS CV. REUBENNEL APÓS TRATAMENTO COM PRODUTOS ALTERNATIVOS,REFRIGERAÇÃO E CLIMATIZAÇÃO índice de autoresíndice de assuntospesquisa de artigos
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Revista Brasileira de Fruticultura

versão impressa ISSN 0100-2945versão On-line ISSN 1806-9967

Resumo

BORSATTI, FABIANA CHIAMULERA et al. INDUCTION OF RESISTANCE AND POST-HARVEST QUALITY OF BLACKBERRY TREATED WITH SALICYLIC ACID. Rev. Bras. Frutic. [online]. 2015, vol.37, n.2, pp.318-326. ISSN 0100-2945.  https://doi.org/10.1590/0100-2945-087/14.

The objective of this study was to evaluate the effect of the elicitor salicylic acid (SA) applied in post-harvest blackberry on conservation and the induction of resistance. Blackberry cultivar Tupy fruits were harvested, selected and subjected to treatment with different concentrations of SA (0.5, 1.0, 1.5 and 2.0 mM) and control (distilled water). We used a completely randomized design with four replications of 30 fruits per experimental unit. After 144 hours storage at the temperature of 8 °C, it was evaluated the weight loss, total soluble solids (TSS), titratable acidity (TA), ascorbic acid and the incidence of rottenness. At intervals of 24, 48, 96 and 144 hours fruit samples were withdrew for determination of total protein, anthocyanins, flavonoids and activity of the enzymes: phenylalanine ammonia-lyase (PAL), chitinase and ß-1,3-glucanase. There was an increase of protein content and activation of ß-1,3-glucanase with the application of SA, demonstrating induction of resistance in fruits by application of SA. The content of anthocyanins and flavonoids, as well as the activity of PAL, had changes during the experiment due to the application of SA, which demonstrated activation of the phenylpropanoid route for synthesis of secondary metabolites. The treatments of AS did not affect the mass loss, TA, TSS, rot incidence, ascorbic acid and chitinase activity.

Palavras-chave : Rubus sp.; phenylalanine ammonia lyase; chitinase and ß-1,3-glucanase; anthocyanins and flavonoids.

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