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Maturity-dependent chilling tolerance is regulated by redox state in cucumber (Cucumis sativus L.) fruit
QIAN Chunlu 1,MAO Linchun 2 * #
1.College of Biosystem Engineering and Food Science, Zhejiang University, HangZhou 310058
2.College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310058
*Correspondence author
#Submitted by
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Funding: none
Opened online:11 November 2011
Accepted by: none
Citation: QIAN Chunlu,MAO Linchun.Maturity-dependent chilling tolerance is regulated by redox state in cucumber (Cucumis sativus L.) fruit[OL]. [11 November 2011] http://en.paper.edu.cn/en_releasepaper/content/4448538
 
 
This study investigated antioxidative response to chilling stress in cucumber fruit at defined developmental stages. Chinese mini-cucumber (cv. Hangcui-1) was grown under commercial practice. Cucumber fruit were harvested at four developmental stages: Immature (3-8 DAA), Mature (9-16 DAA), Breaker (17-22 DAA), and Yellow (35-40 DAA). Fruit were stored at 2℃ for 9 days and rewarmed at 20℃ for 2 days. Visual observation revealed that sensitivity to chilling stress was highly maturity-dependent and fruit in earlier development stage were more susceptible to chilling injury. Increased oxidative stress was observed by increased superoxide anion radical production rate and hydrogen peroxide content under cold storage and rewarming. The data also confirmed that high superoxide dismutase (SOD), peroxidase (POD), ascorbate (ASC) content and ASC/DHA redox state seems to be critical for chilling tolerance.
Keywords:cucumber; chilling injury; antioxidant system; maturity
 
 
 

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