Abstract
The effect of salicylic acid treatment on tissue structure of refrigerator-stored Saimaiti apricot fruits were researched.Xinjiang apricot fruits(Saimaiti) were treated by 0.01 g/L salicylic acid,and then studied the effect on microstructure of apricot fruits,distilled water treatment of apricot fruit as the controls.The changes of tissue structure in early days of cold storage,metaphase of cold storage and the end of cold storage of apricot fruits were observed by paraffin section.The chilling injury index,chilling injury incidence,cell injury degree of the treated apricot fruits were lower than that of the controls,and the integrality of cell structure were higher.The epidermis cuticle,epidermis structure and the parenchyma cell of apricot fruits were protected in different degrees by salicylic acid treatment,and the salicylic acid could be effectively reduced chilling injury of apricot fruits,improved the storage quality and prolonged the storage periods in low temperature.
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 5
Claim · model-written summary
Salicylic acid treatment lowered chilling injury index, chilling injury incidence and cell injury degree of apricot fruits compared with controls.
- Taxon
- apricot
Prunus armeniacat0 - Organ / stage
- fruitse2
- Treatment
- 0.01 g/L salicylic acide0
- Outcome
- chilling injury index,chilling injury incidence,cell injury degreee2
- Direction
- lowere2
- Comparator
- controlse2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effect of salicylic acid treatment on tissue structure of refrigerator-stored apricot fruits”
e0“Xinjiang apricot fruits(Saimaiti) were treated by 0.01 g/L salicylic acid”
e2“The chilling injury index,chilling injury incidence,cell injury degree of the treated apricot fruits were lower than that of the controls”
Claim · model-written summary
Salicylic acid treatment gave a higher integrality of cell structure than the controls.
- Taxon
- apricotPrunus armeniacat0
- Treatment
- salicylic acide0
- Outcome
- integrality of cell structuree3
- Direction
- highere3
- Comparator
- controlse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effect of salicylic acid treatment on tissue structure of refrigerator-stored apricot fruits”
e0“Xinjiang apricot fruits(Saimaiti) were treated by 0.01 g/L salicylic acid”
e1“distilled water treatment of apricot fruit as the controls”
e3“the integrality of cell structure were higher”
Claim · model-written summary
Salicylic acid treatment improved storage quality of apricot fruits in cold storage.
- Taxon
- apricotPrunus armeniacat0
- Treatment
- salicylic acide0
- Outcome
- storage qualitye4
- Direction
- improvede4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effect of salicylic acid treatment on tissue structure of refrigerator-stored apricot fruits”
e0“Xinjiang apricot fruits(Saimaiti) were treated by 0.01 g/L salicylic acid”
e4“improved the storage quality”
Claim · model-written summary
Salicylic acid treatment prolonged the storage period of apricot fruits at low temperature.
- Taxon
- apricotPrunus armeniacat0
- Treatment
- salicylic acide0
- Outcome
- storage periodse5
- Direction
- prolongede5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effect of salicylic acid treatment on tissue structure of refrigerator-stored apricot fruits”
e0“Xinjiang apricot fruits(Saimaiti) were treated by 0.01 g/L salicylic acid”
e5“prolonged the storage periods”
Claim · model-written summary
Salicylic acid treatment protected the epidermis cuticle, epidermis structure and parenchyma cells of apricot fruits to different degrees.
- Taxon
- apricotPrunus armeniacat0
- Organ / stage
- apricot fruitse6
- Treatment
- salicylic acid treatmente6
- Outcome
- epidermis cuticle,epidermis structure and the parenchyma celle6
- Direction
- protectede6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effect of salicylic acid treatment on tissue structure of refrigerator-stored apricot fruits”
e6“The epidermis cuticle,epidermis structure and the parenchyma cell of apricot fruits were protected in different degrees by salicylic acid treatment”
The same questions in other papers
salicylic acid · quality: general · Prunus armeniaca (apricot)Results agree
4 papers in the same direction as this paper
- positive
- positive
- positive
1 paper more in this group
See all 5 papers →salicylic acid · crop injury · Prunus armeniaca (apricot)Results agree
5 papers in the same direction as this paper
- positive
- positive
- positive
2 papers more in this group
See all 6 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.