บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Relationship between free radical scavenging enzymes and chilling tolerance in zucchini squash.

Wang, C. Y.;

Acta Horticulturae Year: 1995 Issue: No. 398 Pages: 205-213 Ref: 18 ref.

1995

บทคัดย่อ

Relationship between free radical scavenging enzymes and chilling tolerance in zucchini squash.

 

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 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.