ShareRelationship between free radical scavenging enzymes and chilling tolerance in zucchini squash.
Author(s) : WANG C. Y.
Summary
Zucchini squash fruits (Cucurbita pepo, cv. Elite) showed less chilling injury when they were preconditioned at 15 deg C for 2 days prior to cold storage at 5 deg C than when they were transferred to cold storage without preconditioning. The higher tolerance to chilling was correlated with increases in the activities of the free radical scavenging enzymes superoxide dismutase, catalase, ascorbate peroxidase and glutathione reductase.
Details
- Original title: Relationship between free radical scavenging enzymes and chilling tolerance in zucchini squash.
- Record ID : 1997-1595
- Languages: English
- Publication date: 1995
- Source: Source: Acta Hortic./Proc. Postharvest Physiol. Fruits, Kyoto
n. 398; 205-213; 18 ref.
Indexing
- Themes: Vegetables
- Keywords: Japan; Gourd; Cold sensitivity; Vegetable; Enzyme
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- Date : 1998/04/22
- Languages : English
- Source: Agri-food quality II: quality management of fruits and vegetables.
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- Author(s) : SUZUKI T.
- Date : 1996
- Languages : Japanese
- Source: Seminar "Adaptation of plants to low temperatures: science and practice".
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- Date : 2000/10/19
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Genetic factors in the susceptibility of Cucumi...
- Author(s) : PURVIS A. C.
- Date : 1995
- Languages : English
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