ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Temperature preconditioning affects ascorbate antioxidant system in chilled zucchini squash

Yi Wang Chien

Postharvest Biology and Technology Vol: 8 Issue: 1 Pages: 29-36.

1996

บทคัดย่อ

Preconditioning of zucchini squash (Cucurbita pepo L., cv. Elite) at a temperature of 15°C for 2 days prior to storage at 5°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. Ascorbic acid content in control squash decreased after 2 days of exposure to 5°C. In squash treated with temperature preconditioning, ascorbic acid content also declined but to a lesser extent. There was no significant change in dehydroascorbic acid content in either control or treated squash during storage at 5°C. The activities of these enzymes in the ascorbate metabolic system increased initially for 4-8 days during storage, then declined thereafter. These enzyme activities remained higher in the temperature-conditioned squash than in the untreated squash. These results indicate that the enhancement of chilling resistance in squash by temperature preconditioning may also involve changes in the enzyme activities in the ascorbate antioxidant system.