TEMPERATURE DEPENDENCE OF INTERNAL BROWNING IN CUCUMBER FRUIT (CUCUMIS SATIVA)

Cucumber fruit was stored at various temperatures ranging from 5-20°C. Internal browning was noted only at temperatures around 10°C, not at lower or higher temperatures.
The rate of respiration increased concomitantly with internal browning, indicating that it was a response to the chilling-induced browning.
The appearance of the visible browning symptoms depended, apparently, on chilling-inducing temperature and some enzymatic activity.
Visible symptoms were correlated with parameters of free radical metabolism.
The onset of internal browning was not correlated with activities of superoxide dismutase, catalase or peroxidase, or with internal levels of glutathione, ascorbic acid and dehydroascorbic acid.
Only after the initial symptoms were visible, was further browning was correlated with peroxidase activity.

XXVII International Horticultural Congress – IHC2006: International Symposium on The Role of Postharvest Technology in the Globalisation of Horticulture

V. Srilaong, S. Kanlayanarat, Y. Tatsumi

chilling injury, respiration, antioxidative enzymes, antioxidants

https://doi.org/10.17660/ActaHortic.2008.768.78