ISHS Acta Horticulturae 398: Postharvest Physiology of Fruits
RELATIONSHIP BETWEEN FREE RADICAL SCAVENGING ENZYMES AND CHILLING TOLERANCE IN ZUCCHINI SQUASH |
| Author: | C.Y. Wang |
| Keywords: | Chilling injury, Cucurbita pepo, Free radical, Temperature preconditioning, Zucchini squash |
| Abstract:
Several enzyme systems involved in the defense against free radical attack during chilling stress were investigated. These free radical scavenging enzymes include superoxide dismutase, catalase, ascorbate peroxidase, and glutathione reductase. Chilling-sensitive vegetables such as zucchini squash (Cucurbita pepo L.) treated with temperature preconditioning were found to have less chilling injury during storage at 5°C. The higher tolerance to chilling injury in the temperature conditioned samples was correlated with increases in the activities of superoxide dismutase (SOD), catalase, ascorbate peroxidase (AP), and glutathione reductase (GR). These results indicate that acclimation to chilling temperature may also involve modifications in the activities of free radical scavenging enzymes. | |
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