EFFECT OF ABSCISIC-ACID ON CHILLING INJURY OF ZUCCHINI SQUASH

The endogenous levels of abscisic acid (ABA) in zucchini squash were increased by temperature conditioning at 10-degrees-C for 2 days. This temperature conditioning treatment reduced the severity of chilling injury in the squash during subsequent storage at 2.5-degrees-C. The ABA levels remained higher in treated squash than in untreated samples throughout the storage. Direct treatments of squash with ABA at 0.5 and 1.0 mM before storage at 2.5-degrees-C increased ABA levels in the tissue and were also effective in reducing chilling injury.