Effect of salicylic acid treatment on the physiological and biochemical quality of mulberry fruit

The effect of different concentration salicylic acid ( 0, 0.5, 1, 1.5, 2mmol /L) on the physiological and biochemical quality of mulberry fruit was studied.Results showed that salicylic acid treatment could maintain higher level of TSS, TA, firmness, C*and V C.The content of total anthocyanin and DPPH radical scavenging activities were significantly raised.In all, the better concentration of salicylic acid in preservation was 1.5mmol /L.