ShareChilling-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
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Indexing
- Themes: Vegetables
- Keywords: Physiological disorder; Oxidation; Chilling; Chilling injury; Vegetable; Cucumber
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- Date : 1989
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- Date : 1989
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