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Temperature preconditioning affects ascorbate antioxidant system in chilled zucchini squash.

Author(s) : WANG C. Y.

Type of article: Article

Summary

Preconditioning of zucchini squash (Cucurbita pepo L., cv. Elite) at a temperature of 15 deg C for two days prior to storage at 5 deg C reduced the development of chilling injury symptoms and affected the activities of ascorbate related enzymes, ascorbate free radical reductase, ascorbate peroxidase, and dehydroascorbate reductase. The enhancement of chilling resistance in squash by temperature preconditioning may also involve changes in the enzyme activities in the ascorbate antioxidant system.

Details

  • Original title: Temperature preconditioning affects ascorbate antioxidant system in chilled zucchini squash.
  • Record ID : 1996-3524
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 8 - n. 1
  • Publication date: 1996/04

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