Genome-wide identification and role of HSFs in antioxidant response of hot water treated zucchini fruit during cold storage.

Zucchini squashes are cold-sensitive and vulnerable to chilling injury (CI) resulting from reactive oxygen species (ROS) and hot water (HW) immersing effectively reduce CI symptoms during cold storage. However, mechanism involved in reduced ROS due to HW treatment has not been characterized well. In this study, tender green zucchini fruit were treated with HW for 15 min at 45 ± 1 °C and stored for 15 d at 4 ± 1 °C and above 90 % relative humidity.

Effect of Cutting Styles on Quality and Antioxidant Activity of Stored Fresh-Cut Sweet Potato ( ) Cultivars.

The effect of cutting styles (slice, pie, and shred) on the quality characteristics and antioxidant activity of purple and yellow flesh sweet potato cultivars during six days of storage at 4 °C was investigated. The results indicated that the sliced and pie samples showed no significant difference (p > 0.05) on the firmness, weight loss, and vitamin C content compared with the whole sweet potato in both cultivars during storage.