Maturity‐dependent chilling tolerance regulated by the antioxidative capacity in postharvest cucumber (<i>Cucumis sativus</i> L.) fruits

Abstract

Fruits at the earlier developmental stage are more susceptible to chilling injury, which is related to increased oxidative stress. High peroxidase activity and ascorbate content and maintenance of the latter's redox state appear critical to the chilling tolerance of cucumber fruits at later developmental stages.