Effects of Chlorogenic Acid Combined with Salicylic Acid Treatments on Postharvest Asparagus during Cold Storage

The objective of this work was to investigated the influence of chlorogenic acid (CA, 0.3 mmol/L) and CA (0.3 mmol/L) complex salicylic acid (SA, 0.1 mmol/L) on green asparagus postharvest quality during cold storage (4±2 ℃). The rot rate, respiration rate, chlorophyll content, cellulose content, V_C content, total phenol content, superoxide anion radical content, the key enzymes of the enzymatic system catalase (CAT), polyphenol oxidase (PPO), peroxidase (POD) and total superoxide dismutase(T-SOD) enzyme activities were measured as indicators. The results showed that CA and CA+SA treatments reduced respiratory peaks of asparagus significantly, which was 7.21% and 6.22% lower than that of CK respectively (P<0.05). The two treatments could maintain higher level of chlorophyll and V_C content, increased total phenol content and the activities of CAT, POD and T-SOD, inhibited the decay rate, superoxide anion and PPO activities, the CAT activity peaks were appeared in advance by 4 days. CA+SA treatment was better than CA treatment. CA+SA reduced the cellulose content after 8 d storage significantly (P<0.05), the CAT activitie peak was 1.92 times comparing with CK, but CA had no effect on the CAT activity peaks and cellulose content. These results indicated that CA+SA could maintain the storage quality of green asparagus well, and provide some theoretical basis for the application of the postharvest storage and preservation technology of green asparagus.