The antioxidant complex in cucurbits vegetables

Authors

  • Olesya PRISS Tavria State Agrotechnological University
  • Valentyna KALITKA Research Institute of Agrotechnology and Ecology of the Tavra State University of Agrotechnology

Keywords:

antioxidants, cucumbers, zucchini, temperature, precipitation, superoxide dismutase, catalase, peroxidase

Abstract

The influence of temperature and precipitation during the growing season on the activity of enzymatic antioxidants in cucumber and zucchini fruits was investigated. It was established that the sum of the temperatures during the growing season has a decisive influence on the activity of superoxide dismutase and catalase in cucumbers. In zucchini fruits, these indicators depend significantly on the sum of temperatures during the period of fruit formation and precipitation during the growing season. Peroxidase activity in pumpkin fruits reliably depends only on precipitation and is inversely correlated with superoxide dismutase and catalase activity.

Author Biographies

Olesya PRISS, Tavria State Agrotechnological University

candidate of agricultural sciences, associate professor

Valentyna KALITKA, Research Institute of Agrotechnology and Ecology of the Tavra State University of Agrotechnology

doctor of agricultural sciences, professor, director

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Published

2014-12-11

How to Cite

PRISS О., & KALITKA В. (2014). The antioxidant complex in cucurbits vegetables. NTERNATIONAL CIENTIFIC-RACTICAL OURNAL OMMODITIES ND ARKETS, 18(2), 86–95. etrieved from https://journals.knute.edu.ua/commodities-and-markets/article/view/1299

Issue

Section

RESEARCHES OF FOODSTUFF’S QUALITY