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In this study, postharvest peach fruit were treated with an aqueous SA solution for 15\u2009min or an aqueous JA solution for 30\u2009s before storage at 4\u00a0\u00b0C for 35\u2009days.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>SA and JA treatments both delayed and reduced development of internal browning (a symptom of CI) and induced the accumulation of hydrogen peroxide and sucrose. The SA and JA also reduced catalase and peroxidase activities, which are involved in hydrogen peroxide generation. The SA and JA treatments significantly regulated the transcript abundance of genes related to sucrose biosynthesis and degradation consistent with the observed increase in sucrose content.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>These results intimate that JA and SA may be involved in coordinating the alleviation of CI via increased accumulation of sucrose. \u00a9 2021 Society of Chemical Industry<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.11064","type":"journal-article","created":{"date-parts":[[2021,1,14]],"date-time":"2021-01-14T21:33:56Z","timestamp":1610660036000},"page":"4250-4255","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":35,"title":["Jasmonic acid and salicylic acid induce the accumulation of sucrose and increase resistance to chilling injury in peach 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