EFFECT OF ABSCISIC-ACID ON CHILLING INJURY OF ZUCCHINI SQUASH

被引：18

作者：

WANG, CY

机构：

[1] Horticultural Crops Quality Laboratory, U. S. Department of Agriculture, Beltsville, 20705, Maryland, Bldg. 002, BARC-W

来源：

JOURNAL OF PLANT GROWTH REGULATION | 1991年 / 10卷 / 02期

关键词：

D O I：

10.1007/BF02279320

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

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.

引用

页码：101 / 105

页数：5

共 32 条

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