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Temperature conditioning of zucchini squash ( Cucurbita pepo  L.) at 15°C for 2 days enhanced polyamine levels and delayed the development of chilling injury during storage at 5°C. Direct treatment of zucchini squash with polyamines increased the endogenous levels of polyamines and reduced chilling injury. However, treatment with polyamine inhibitors after harvest but before temperature conditioning suppressed the increase of endogenous polyamines and reduced the benefit obtained from temperature conditioning. These results suggest that the resistance of squash to chilling injury may be related to the endogenous levels of polyamines.

INFLUENCE OF POLYAMINES ON TOLERANCE OF ZUCCHINI SQUASH TO CHILLING INJURY