Chilling Injury in Cucumbers ( Cucumis sativa L.) Associated with Lipid Peroxidation as Measured by Ethane Evolution
1989; Wiley; Volume: 54; Issue: 6 Linguagem: Inglês
10.1111/j.1365-2621.1989.tb05142.x
ISSN1750-3841
Autores Tópico(s)Phytochemicals and Antioxidant Activities
ResumoABSTRACT The development of chilling injury in cucumbers stored at 4°C and 95% RH was evaluated. Irreversible damage due to chilling required 7 to 10 days as indicated by increases in tissue electrolyte leakage (from 30 to 70%), stress ethylene production (to 30‐60 pMol g _1 hr −1 ) and visual manifestations of injury. Low levels of ethane evolution (<1 pMol g −1 hr −1 ) were observed for unchilled and continuously chilled fruits. Upon rewarming, ethane evolution was stimulated by an order of magnitude following a prior chilling exposure of at least 7 days. These results indicate that the potentiation of lipid peroxidation in chilled cucumbers is associated with the onset of irreversible injury.
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