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CORRELATION OF REDUCED CHILLING INJURY WITH INCREASED SPERMINE AND SPERMIDINE LEVELS IN ZUCCHINI SQUASH.

Author(s) : KRAMER G. F., WANG C. Y.

Type of article: Article

Summary

THE DEVELOPMENT OF CHILLING INJURY SYMPTOMS IN ZUCCHINI SQUASH (CUCURBITA PEPO L, CV AMBASSADOR) WAS REDUCED BY PRECONDITIONING FOR 2 DAYS AT 10 DEG C. IN THE CONTROL GROUP, HELD AT 2.5 DEG C, INCREASING CHILLING INJURY CORRELATED WITH AN INCREASE IN PUTRESCINE AND DECREASES IN SPERMIDINE AND SPERMINE. PRECONDITIONING LED TO A SIGNIFICANT INCREASE IN SPERMIDINE AND SPERMINE LEVELS, BEGINNING AFTER THE INITIATION OF STORAGE AT 275.5 K AND LASTING FOR 5 DAYS. THE AUTHORS HAVE EXAMINED THE EXTENT OF LIPID PEROXIDATION BY DETERMINING THE LEVELS OF CHLOROFORM-SOLUBLE FLUORESCENT PRODUCTS IN THE SKIN OF THE FRUIT SUBJECTED TO CHILLING. THE LEVELS OF FLUORESCENT PRODUCTS WERE SIGNIFICANTLY REDUCED BY THE PRECONDITIONING TREATMENT. THESE RESULTS MAY INDICATE THAT POLYAMINES CAN ACT TO PREVENT CHILLING INJURY BY A MECHANISM WHICH INVOLVES PROTECTING MEMBRANE LIPIDS FROM PEROXIDATION.

Details

  • Original title: CORRELATION OF REDUCED CHILLING INJURY WITH INCREASED SPERMINE AND SPERMIDINE LEVELS IN ZUCCHINI SQUASH.
  • Record ID : 1990-1917
  • Languages: English
  • Source: Acta Physiol. Plant. - vol. 76
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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