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.

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