Previous study reported positive impact of salicylic acid on other fruits; therefore, this study aimed to determine whether it can boost the antioxidant capacity and regulate energy metabolism in peach fruit against chilling injury during cold storage Peaches were soaked in different concentrations (0, 1, 2, 3, and 4 mmol L-1) of salicylic acid for 5 min and then stored at (4 ± 1) °C for 32 d The results demonstrated that 2 mmol L-1 salicylic acid treatment inhibited the development of chilling injury, maintained fruit's firmness, reduced the rate of superoxide anion radical production, H2O2 and malondialdehyde content, and maintained high total phenolics and total flavonoid contents. Moreover, it increased the viability of phenylalanine ammonia-lyase, peroxidase, catalase, and superoxide dismutase and inhibited polyphenol oxidase activity. Salicylic acid treatment also maintained higher glutathione and ascorbic acid content and increased ascorbate peroxidase, glutathione, monodehydroascorbate, and dehydroascorbate reductase viability. Salicylic acid treatment additionally delayed the decline in the contents of adenosine triphosphate, adenosine diphosphate, and energy charge. It increased the activities of cytochrome oxidase, succinate dehydrogenase, and hydrogen and calcium ion ATPase. Salicylic acid treatment, therefore, enhanced the chilling resistance of peaches by modulating antioxidant-related substances and energy metabolism.

中文翻译：

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水杨酸通过提高抗氧化能力和能量代谢来减轻桃子的寒冷伤害


以前的研究报告了水杨酸对其他水果的积极影响;因此，本研究旨在确定它是否能提高桃果实的抗氧化能力并调节能量代谢，防止冷藏过程中的冷害 将桃子浸泡在不同浓度（0、1、2、3 和 4 mmol L-1）的水杨酸中浸泡 5 min，然后在 （4 ± 1） °C 下储存 32 d 结果表明，2 mmol L-1 水杨酸处理抑制了冷害的发展， 保持果实的紧实度，降低超氧阴离子自由基产生速率、H2O2 和丙二醛含量，保持较高的总酚和总黄酮含量。此外，它增加了苯丙氨酸解氨酶、过氧化物酶、过氧化氢酶和超氧化物歧化酶的活力，并抑制了多酚氧化酶活性。水杨酸处理还保持了较高的谷胱甘肽和抗坏血酸含量，并增加了抗坏血酸过氧化物酶、谷胱甘肽、单脱氢抗坏血酸和脱氢抗坏血酸还原酶的活力。水杨酸处理还延缓了三磷酸腺苷、二磷酸腺苷和能量电荷含量的下降。它增加了细胞色素氧化酶、琥珀酸脱氢酶以及氢离子和钙离子 ATP 酶的活性。因此，水杨酸处理通过调节抗氧化相关物质和能量代谢来增强桃子的抗冷性。