Goji berry is a perishable fruit after harvest. To explore the biochemical and molecular mechanisms by which salicylic acid (SA) suppresses rot in goji berry, the fruit was treated with SA and stored for 30 d. Compared with the control, the SA-treated fruit showed smaller lesion areas during storage at 20 °C. During storage at 0 °C, the ${\mathrm{O}}_2\overline{\bullet }$ production and H₂O₂ levels were lower in SA-treated fruit, although the H₂O₂ content was higher at the beginning of storage. SA induced the activities and gene expressions of the key proteins (SOD, CAT, APX and POD) associated with redox homeostasis. Simultaneously, the activities and gene expressions of PAL, C4H, 4CL, CHS, CHI and CAD in phenylpropanoid metabolism was activated. Moreover, the production of chlorogenic acid, ferulic acid, p-coumaric acid, sinapic acid, protocatechuic acid, naringenin, and rutin were stimulated to maintain the higher levels by the most effective SA treatment (2 mmol L⁻¹). The results indicate that SA inhibits rot of goji fruit during storage by mediating the antioxidant system and phenylpropanoid metabolism.

枸杞是收获后的易腐烂水果。为了探索水杨酸（SA）抑制枸杞腐烂的生化和分子机理，将果实用SA处理并保存30天。与对照组相比，经SA处理的水果在20°C的贮藏期间显示出较小的病灶面积。在0°C下储存期间，${\mathrm{Ø}}_{\mathrm{2个}}\overline{\bullet }$经SA处理的水果产量和H ₂ O ₂含量较低，尽管在储存开始时H ₂ O ₂含量较高。SA诱导了与氧化还原稳态相关的关键蛋白（SOD，CAT，APX和POD）的活性和基因表达。同时，激活了PAL，C4H，4CL，CHS，CHI和CAD在苯丙烷代谢中的活性和基因表达。此外，通过最有效的SA处理（2 mmol L ^-1）刺激了绿原酸，阿魏酸，对香豆酸，芥子酸，原儿茶酸，柚皮苷和芦丁的生成，以维持较高水平。）。结果表明，SA通过介导抗氧化系统和苯丙醇类代谢抑制枸杞果实在贮藏过程中的腐烂。