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Effect of cutting modes on physiological changes and deterioration in partially processed cucumber during storage.

[In Japanese. / En japonais.]

Author(s) : ABE K., SUZUKI T., CHACHIN K.

Type of article: Article

Summary

Partially processed cucumbers were prepared as follows: longitudinally cut into 6 equal, half-length segments (LCS), sliced into 1 cm thick transverse sections (0-CCS) or sliced at an angle of 15, 30, 45, 60 or 75 degrees to the transverse (expressed as 15, 30, 45, 60 and 75-CCS, respectively). Respiration rate was greatest in LCS sections and that of CCS sections increased with increasing cutting angle. The concentration of O2, and CO2 in polyethylene bags containing the sections did not differ significantly whether held at 1, 8 or 20 deg C. Browning and softening were slowest in the 0- and 30-CCS sections. The bacterial population of LCS sections increased rapidly; those of CCS sections increased with an increase in the cutting angle.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1997-1593
  • Languages: Japanese
  • Source: J. jap. Soc. hortic. Sci. - vol. 64 - n. 3
  • Publication date: 1995

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