Effects of two free radical scavengers and intermittent warming on chilling injury and polar lipid composition of cucumber and sweet pepper fruits

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概要

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• Cucumber (Cucumis sativus L.) and sweet pepper (Capsicum annuum L.) fruits were chilled at 2.5℃ for different periods and then transferred to 20℃ and subsequently evaluated for chilling injury. Sodium benzoate at 10 m_M or ethoxyquin at 9.2 m_M, applied as a 5-min dip before chilling, increased the degree of unsaturation of 18-carbon fatty acids in the polar lipids and reduced the severity of chilling injury. Intermittent warming to 20℃ for 24 hr at 3-day intervals also alleviated the chilling symptoms and increased fatty acid unsaturation of the polar lipids in cucumber and pepper fruits.

• 日本植物生理学会の論文

著者

• Baker James

  Horticultural Crops Marketing And Postharvest Plant Physiology Laboratories Federal Research Science

• Wang Chien

  Horticultural Crops Marketing And Postharvest Plant Physiology Laboratories Federal Research Science

関連論文

• Effects of two free radical scavengers and intermittent warming on chilling injury and polar lipid composition of cucumber and sweet pepper fruits

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