Effects of Different Temperature on Chilling Injury and Physiological Changes during Storage of Cucurbita pepo
To ensure the safety period of summer squash (Cucurbita pepo L.) at different temperature, the changes of nutrition quality and physiological and biochemical indexes of summer squash at different cold storage temperature were studied. The results showed that the chilling injury of summer squash occurred 7, 5, 6d after being stored at 5, 8, 10 ℃, respectively. But chilling injury would occur on shelf just in 1 d at 20 ℃ after being stored at 5, 8, 10 ℃ for 3, 4, 5d, respectively. The effect of chilling injury on the soluble protein content of summer squash was limited. However, the soluble solid content and catalase activity were reduced; and the cell membrane permeability, content of Malondialdehyde and Hydrogen peroxide were influenced.
Cucurbita pepo L.temperaturechilling injuryphysiological and biochemical indexes
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NSTL
万方数据
维普
