Effects of Salicylic Acid(SA) on Ripening Fruits
水杨酸（SA）对果实成熟的影响

SA and sapirin (ASA) played a multiple role in plant functions. It has been reported in recent research that SA is a new inhibitor for ethylene biosynthesis. In this paper, tomato, apple and pear fruit were treated with SA, then stored at room temperature. The effect of SA on fruit preservation were examined during storage. The results showed that the PG activity of fruit was decreased by SA, and the firmness and resistance to diseases of the fruits were increased. The percentage of the healthy,disease free tomato,apple and pear fruits were increased by 10% than that of the control. Based on the above results,it showed that fruit treated with SA could preserve the fruit, improve the resistance to disceases and prolong it's shelf-life.