ShareEffect of temperature preconditioning on catalase, peroxidase, and superoxide dismutase in chilled zucchini squash.
Author(s) : WANG C. Y.
Type of article: Article
Summary
The development of chilling injury symptoms in zucchini squash (Cucurbita pepo L., cv "Elite") stored at 5 deg C was delayed by preconditioning the fruit at a temperature of 15 deg C for two days. The results indicate that acclimation to chilling temperature in squash may also involve modifications in the activities of catalase, peroxidase, and superoxide dismutase.
Details
- Original title: Effect of temperature preconditioning on catalase, peroxidase, and superoxide dismutase in chilled zucchini squash.
- Record ID : 1995-3616
- Languages: English
- Source: Postharvest Biol. Technol. - vol. 5 - n. 1-2
- Publication date: 1995/01
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Indexing
- Themes: Vegetables
- Keywords: Gourd; Temperature; Peroxidase; Chilling injury; Vegetable; Enzyme; Cold storage
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Relation of chilling stress to polyamines in zu...
- Author(s) : WANG C. Y.
- Date : 1993
- Languages : English
- Source: Acta Hortic. - n. 343
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Acondicionamientos térmicos para reducir el dañ...
- Author(s) : DESWARTE C. J., MARTINEZ TELLEZ M. A., GARDEA A. A., MERCADO J. N., VARGAS I.
- Date : 1995/09/03
- Languages : Spanish
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Preservation of purple eggplants at various tem...
- Author(s) : FUSTER C., PRESTAMO G.
- Date : 1994
- Languages : Spanish
- Source: Acta Alimentaria - vol. 31 - n. 251
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NEW ASPECTS OF HEAT INACTIVATION IN VEGETABLES ...
- Author(s) : PIZZOCARO F.
- Date : 1989
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 28 - n. 270
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Combined treatment of heat shock and low temper...
- Author(s) : WANG C. Y.
- Date : 1994/04
- Languages : English
- Source: Postharvest Biol. Technol. - vol. 4 - n. 1-2
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