Salicylic acid and jasmonic acid can suppress green and blue moulds of citrus fruit and induce the activity of polyphenol oxidase and peroxidase

The ability of salicylic acid and jasmonic acid to suppress post-harvest infection with green mould Penicillium digitatum and blue mould P. italicum on three citrus species Citrus reticulata ‘Kinnow’, C. limon ‘Meyer Lemon’, and C. limetta ‘Mosambi’ was evaluated in a dose-response study. Salicylic acid (SA) and jasmonic acid (JA) were applied to the fruits as a post-harvest dip treatment followed by wound inoculation with the pathogens. Both...