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| Changes of Several Substances during Ripening and Senescence Process of Cucumber Fruit |
| WANG Zhi-kun1, 2, QIN Zhi-wei2*, ZHOU Xiu-yan2 |
| 1Key Laboratory of Soybean Biology, Northeast Agricultural University, Ministry of Education, Harbin 150030, Heilongjiang, China; 2Horticulture College of Northeast Agricultural University, Harbin 150030, Heilongjiang, China |
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Abstract In this paper, fruit morphology and several important physiological and biochemical identification indexes correlating with ripening and senescence were monitored for cucumber（Cucumis satious L.）fruits from two different cucumber cultivars DO313 and 649. The results showed that LOX activities were increasing in early stage and decreasing later. The contents of soluble protein in these two varieties had a speedily decreasing process. GS activity was stabilizing in early stage and increasing rapidly in later stage of senescence. The changing trends of these two cucumber varieties were identical, but the existing differences between them may be the causes for their fruit different senescence conducts. The peroxidation of membrane lipid was considered to be one of the major physiological causes leading to senescence of cucumber fruit.
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Received: 30 December 2009
Published: 10 June 2010
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Corresponding Authors:
QIN Zhi-wei
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