Effect of temperature preconditioning on catalase, peroxidase, and superoxide dismutase in chilled zucchini squash
Chien Yi Wang
Postharvest Biology and Technology Vol: 5 Issue: 1-2 Pages: 67-76
1995
บทคัดย่อ
The development of chilling injury symptoms in zucchini squash (Cucurbita pepo L., cv. `Elite') stored at 5°C was delayed by preconditioning the fruit at a temperature of 15°C for two days. This temperature preconditioning treatment suppressed the increase in peroxidase activity and reduced the decline of catalase activity in squash during subsequent storage at 5°C. The superoxide dismutase activity remained higher in temperature-conditioned squash than in untreated squash throughout storage. These results indicate that acclimation to chilling temperature in squash may also involve modifications in the activities of catalase, peroxidase, and superoxide dismutase.