SOD acitivity in control strawberri

SOD acitivity in control strawberries declined gradually during storage, which was inhibited by blue light treatment. SOD activity in blue light-treated fruit was markedly (p < 0.05) higher than in the control fruit during the whole storage (Fig. 4A). CAT activity in all strawberry fruit increased gradually during the initial 6 days of storage and declined during the remaining time. Significantly (p < 0.05) higher CAT activity was found in blue light-treated fruit than in the control fruit after 2 days of storage (Fig. 4B). APX activity in strawberry fruit with or without blue light treatment increased sharply during the initial 6 days of storage and then declined until the end of storage period (Fig. 4C). Blue light treatment maintained significantly higher APX activity after 4 days of storage.