Articles
IMPROVEMENT OF STORABILITY OF CUCUMBER THROUGH DAY TEMPERATURE CONTROL IN PLASTIC GREENHOUSE
Article number
517_37
Pages
303 – 308
Language
Abstract
The objective of our study was to determine the effect of high day-temperature in plastic greenhouse before harvest on the quality and storability of cucumber in summer.
The shelf life of high-temperature treated and control cucumber fruit was 16 and 14 days at 10°C storage, respectively.
However that of both treatments at 20°C storage was 12 days.
The fresh weight loss of fruit in high-temperature treatment (average day temp.; 32±1°C) and control (average day temp.; 27±1°C) was not found to be significantly different.
Chilling injury was observed only on control fruit after 12 days at 10°C storage.
Ion leakage from mesocarp disks was the lowest in high-temperature treated fruit at 10°C storage.
Firmness and vitamin C contents of cucumber were found to be higher in high-temperature treatment than control during 10°C storage.
The cultural high-temperature treatment in summer improved the storability of cucumber at 10°C.
The shelf life of high-temperature treated and control cucumber fruit was 16 and 14 days at 10°C storage, respectively.
However that of both treatments at 20°C storage was 12 days.
The fresh weight loss of fruit in high-temperature treatment (average day temp.; 32±1°C) and control (average day temp.; 27±1°C) was not found to be significantly different.
Chilling injury was observed only on control fruit after 12 days at 10°C storage.
Ion leakage from mesocarp disks was the lowest in high-temperature treated fruit at 10°C storage.
Firmness and vitamin C contents of cucumber were found to be higher in high-temperature treatment than control during 10°C storage.
The cultural high-temperature treatment in summer improved the storability of cucumber at 10°C.
Authors
H. Kang, K. Park
Keywords
High-temperature treatment, chilling injury, vitamin C, firmness, ion leakage
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