บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

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

Effect of temperature preconditioning on catalase, peroxidase, and superoxide dismutase in chilled zucchini squash

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.