Table 2.
The collected references of SA on chilling tolerance in plants.
| SA Treatment | Chilling Treatment | Plant Species | Main Responses | Reference | |
|---|---|---|---|---|---|
| Type | Treatment | ||||
| Exogenous SA | 100 µM | 4 °C for 7 d | Wheat (Triticum aestivum L.) | II, IV | [10] |
| 0.5 mM | 2 °C for 2 d | Maize (Zea mays L.) | I, II, III, Ethylene | [41] | |
| 0–100 mg kg−1 | 10 °C for 12 h–15 h; 15 °C for 12 h | Mountain rye (secale montanum) | I | [42] | |
| 0–1mM | 10/5 °C for 7 d | Watermelon (Citrullus lanatus) | I, II, III, IV, V, SA biosynthesis | [43] | |
| 0.1 mM | 15 °C for 0–30 d | Bean (Phaseolusvulgaris L.) | I, II, III, Phytohormone | [44] | |
| 0.1 mM | 7/5 °C for 0– 28 d | Barley (Hordeum vulgare) | II, Apoplastic proteins | [46] | |
| 5 °C for 36 d | NahG, npr1 mutant, cpr1 mutant | I, II, VI | [47] | ||
| 0.5 mM | 5 °C for 3 d | Banana (Musa acuminata coll) | II | [48] | |
| 1 mM | 5 °C for 10 d | Banana fruits (Musa AAA group.) | I, II, V | [49] | |
| 0–4 mM | 4 °C for 21 d | Anthurium andraeanum | I, II, V, VIII | [50] | |
| 0–3 mM | 1 °C for 50 d | Bamboo shoots | I, II, V, VIII | [51] | |
| 2 mM | −0.5– 4.5 °C for 28 d | Lemon (Citrus limon L.) | I, II, V, VIII | [52] | |
| 2 mM | −0.5–4.5 °C for 28 d | Lemon (Citrus limon L.) | II, VII, IV | [53] | |
| 7 mM | 2 °C for 50 d | Cucumber (Cucumis sativus L. | I, II, III, V, VI, VIII | [54] | |
| 200 µM | 4 °C for 25 d | Pepper (C. annuum L.) | I, II, V, Fatty acids metabolism | [55] | |
| 0–1 mM | 0 °C for 28 d | Peach (Prunus persica L.) | I, II, VII | [56] | |
| 1 mM | 0 °C for 35 d | Peach fruit (Prunus persica Batsch) | II, Polyamine contents | [57] | |
| 0–1.0 mM | 0 °C for 0–84 d | Pomegranates (Punica granatum L.) | I, II, Primary metabolism | [58] | |
| 0–2.0 mM | 2 °C for 90 d | Pomegranates (Punica granatum) | I, II, V | [59] | |
| 0–2.5 mM | 1 °C for 0–60 d | Plums (Prunus salicina Lindl.) | I, II, V, Ethylene | [60] | |
| 0–0.5 mM | 20 °C for 8 d | Muskmelon (Cucumis melo L.) | I, II | [61] | |
| 0.5 mM | 2.5 °C for 1–4 d | Maize, Cucumber, Rice | I, II, V | [64] | |
| 0.1 mM | 0 °C for 14 d | Pepper (C. annuum L.) | I, IV | [65] | |
| 0–3 mM | 0 °C for 2–4 d | Bean (P. vulgaris L.) | I, II, III, IV, Soluble sugars | [67] | |
| 0–5 mM | 4 °C for 2 d | Acha inchi (Plukenetia volubilis) | II, Soluble sugars | [70] | |
| 0–1 mM | 15/10, 10/5, 5/3 °C for 0–45 d | Wheat (Triticum aestivum L) | I, II | [72] | |
| 0–0.5 mM | 4 °C for 2 w–4 w | Tomato (Lycopersicon esculentum L.) | I, IV | [73] | |
| 2 mM | 4 °C for 21 d | Anthurium cut flowers | I, II, Fatty acid metabolism | [74] | |
| Endogenous SA | 4 °C for 0–21 d | Wheat (Triticum aestivum L.) | Stress-protective proteins, Phytohormone | [45] | |
I, Growth; II, Antioxidant system; III, Photosynthesis; IV, SA-induced genes; V, Electrolyte leakage; VI, Endogenous free SA; VII, Heat shock proteins; VIII, Phenolic metabolism.