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Immersion of cucumber fruit in heated water alters chilling-induced physiological changes.

Author(s) : MCCOLLUM T. G., DOOSTDAR H., MAYER R. T., MCDONALD R. E.

Type of article: Article

Summary

Cucumber fruit were immersed in water at 25, 38 or 42 deg C for 30 min prior to storage at 12 (nonchilling) or 2.5 deg C (chilling) for two weeks to determine the effects of these treatments on chilling-induced changes in electrolyte leakage, and CO2, and ethylene evolution. The results indicate that immersion of cucumbers in heated water has potential as a means for enhancing chilling tolerance.

Details

  • Original title: Immersion of cucumber fruit in heated water alters chilling-induced physiological changes.
  • Record ID : 1996-1643
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 6 - n. 1-2
  • Publication date: 1995/06

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