Antioxidant enzymes activities were determined in leaves and roots during and after chiling (0℃ and ℃)under low light (0μ mol·m-·s-). Chilling at 0℃ increased the activities of SOD and POD in both leaves and roots.
Antioxidant enzymes activities were determined in leaves and roots during and after chiling (0℃ and ℃)under low light (0μ mol·m-·s-). Chilling at 0℃ increased the activities of SOD and POD in both leaves and roots.
弱光(0μmol·m~(-)·s~(-))下0℃低温处理增强了番茄叶片和根系中SOD、POD的活性;