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Chien Yi Wang, James E. Baker, Effects of two free radical scavengers and intermittent warming on chilling injury and polar lipid composition of cucumber and sweet pepper fruits, Plant and Cell Physiology, Volume 20, Issue 1, February 1979, Pages 243–251, https://doi.org/10.1093/oxfordjournals.pcp.a075798
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Abstract
Cucumber (Cucumis sativus L.) and sweet pepper (Capsicum annuum L.) fruits were chilled at 2.5°C for different periods and then transferred to 20°C and subsequently evaluated for chilling injury. Sodium benzoate at 10 nw or ethoxyquin at 9.2 mM, 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°C 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.