2.4. Measurements of ethylene production and respiration rates
2.5. Assay for superoxide dismutase activity
2.1. Fruit materials and treatments
2.2. Determination of fruit firmness
2.3. Measurements of color and chlorophyll fluorescence
2.6. Determinations of superoxide anion generation rate and H2O2 content
2.7. Measurement of malondialdehyde
2.8. DPPH radical scavenging activity
2.9. Determination of superoxide anion radical scavenging activity
2.10. Determination of hydroxyl radical scavenging activity