Effect of Exogenous Salicylic Acid on Physiological Parameters of Cucumber and Tomato Fruits During

<正> Harvested tomato(Lycopersicum esculentum Mill)and cucumber (Cucumis Sativus L.)were immersed in 0, 0.01 g/L, 0.05 g/L, 0.1 g/L or 0 g/L, 0.001 g/L, 0.01 g/L, 0.05 g/L, 0.1 g/L salicylic acid solutions for 15 min, respectively. Some of physiological parameters of the fruits related to chilling injury were measured during cold storage (2℃±1℃ ). It showed that the cell membrane electrolyte leakage, MDA