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CHILLING INJURY IN CUCUMBERS (CUCUMIS SATIVA L) ASSOCIATED WITH LIPID PEROXIDATION AS MEASURED BY ETHANE EVOLUTION.

Author(s) : KUO S. J., PARKIN K. L.

Type of article: Article

Summary

THE DEVELOPMENT OF CHILLING INJURY INCUCUMBERS STORED AT 277 K (4 DEG C) AND 95% RH WAS EVALUATED. IRREVERSIBLE DAMAGE DUE TO CHILLING REQUIRED 7 TO 10 DAYS AS INDICATED BY INCREASES IN TISSUE ELECTROLYTE LEAKAGE (FROM 30 TO 70%), STRESS ETHYLENE PRODUCTION AND VISUAL MANIFESTATIONS OF INJURY. LOW LEVELS OF ETHANE EVOLUTION WERE OBSERVED FOR UNCHILLED AND CONTINUOUSLY CHILLED FRUITS. UPON REWARMING, ETHANE EVOLUTION WAS STIMULATED BY AN ORDER OF MAGNITUDE FOLLOWING A PRIOR CHILLING EXPOSURE OF AT LEAST 7 DAYS. THESE RESULTS INDICATE THAT THE POTENTIATION OF LIPID PEROXIDATION IN CHILLED CUCUMBERS IS ASSOCIATED WITH THE ONSET OF IRREVERSIBLE INJURY.

Details

  • Original title: CHILLING INJURY IN CUCUMBERS (CUCUMIS SATIVA L) ASSOCIATED WITH LIPID PEROXIDATION AS MEASURED BY ETHANE EVOLUTION.
  • Record ID : 1990-2386
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 54 - n. 6
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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