Mechanisms of Low-temperature Tolerance in Cucumber Leaves of Various Ages

Fig. 4.
Fig. 4.

Effect of low temperature on H2O2 content of ‘Baekbongdadagi’ cucumber leaves. Leaf 1 is the oldest. H2O2 content [measured in micromoles per gram fresh weight (FW)] in control leaves was leaf 1, 2.07 μmol·g FW; leaf 2, 2.48 μmol·g FW; leaf 3, 4.15μmol·g FW; and leaf 4, 4.24 μmol·g FW. Values are the mean ±se of three replicates. In some cases, the error bar is obscured by the symbol.

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  1. JASHS vol. 132 no. 3 294-301
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