ShareImmersion 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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Indexing
- Themes: Vegetables
- Keywords: Physiological property; Cold sensitivity; Treatment; Drip; Temperature; Respiration; Vegetable; Ethylene; Enzyme; Cucumber
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