Share

Chilling-induced oxidative stress in cucumber fruits.

Author(s) : HARIYADI P., PARKIN K. L.

Type of article: Article

Summary

Oxidative stress was evoked in the peel tissue of cucumber fruits during chilling at 4 deg C in the dark. Within 2 days of chilling, levels of reduced glutathione in tissue and thylakoid alpha-tocopherol levels had decreased. Afterwards tissue ascorbic acid and thylakoid beta-carotene levels decreased also. Chemical changes are observed and discussed. None of these changes occurred for fruits held at 13 deg C in the dark. These results indicate that oxidative stress is an early response of cucumber fruits to chilling and that lipid peroxidation may contribute to the development of chilling injury.

Details

  • Original title: Chilling-induced oxidative stress in cucumber fruits.
  • Record ID : 1993-0963
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 1 - n. 1
  • Publication date: 1991

Links


See other articles in this issue (2)
See the source

Indexing