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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| Authors: | Wang Chien Yi; Baker James E |
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| Institution: | Horticultural Crops Marketing and Postharvest Plant Physiology Laboratories, Federal Research, Science and Education Administration, U.S. Department of Agriculture Beltsville, Maryland 20705, U.S.A. |
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| Abstract: | Cucumber (Cucumis sativus L.) and sweet pepper (Capsicum annuumL.) fruits were chilled at 2.5?C for different periods and thentransferred to 20?C and subsequently evaluated for chillinginjury. Sodium benzoate at 10 nw or ethoxyquin at 9.2 mM, appliedas a 5-min dip before chilling, increased the degree of unsaturationof 18-carbon fatty acids in the polar lipids and reduced theseverity of chilling injury. Intermittent warming to 20?C for24 hr at 3-day intervals also alleviated the chilling symptomsand increased fatty acid unsaturation of the polar lipids incucumber and pepper fruits. (Received August 22, 1978; ) |
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