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Effect of exogenous salicylic acid on physiological parameters of cucumber and tomato fruits during chilling injury temperature storage



Effect of exogenous salicylic acid on physiological parameters of cucumber and tomato fruits during chilling injury temperature storage



Agricultural Sciences in China 1(8): 916-921



Harvested tomato (Lycopersicon esculentum) and cucumber (Cucumis sativus) were immersed in 0, 0.01, 0.05, 0.1 g/l or 0, 0.001, 0.01, 0.05, 0.1 g/l salicylic acid (SA) solutions for 15 minutes, respectively. Some of physiological parameters of the fruits related to chilling injury were measured during cold storage (2 degrees C +or- 1 degrees C).

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Accession: 003727972

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