Salicylic acid (SA) belongs to a group of phenolic compounds and widely distributed in plants and now considered as a plant hormone, playing an important role in plant physiology. SA has become more and more important in postharvest storage of fruits. SA maintained fruit quality and storage life of several fruits. During storage energy status (ATP, ADP and AMP ) of fruit also changed. So, I want to know is there any relation between SA content and energy status of fruit during storage? If you have any idea, please share with me.
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This is an interesting question. There a positive and strong relation between salicylic acid and energy levels of fruits..SA is now considered as a plant harmony..
SA, mostly helped to reduce the negative impact of stress on plant parts. Soon after harvesting the metabolic activity of fruit is higher and i think SA, helps to reduce the impact of increased metabolic activity.
SA helps in ROS scavenging and hence improve the storage life.
Article Antioxidant activities of dihydroxylated salicylic acid derivatives
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