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PHYSIOLOGICAL RESPONSE TO CHILLING TEMPERATURES OF INTERMITTENTLY WARMED CUCUMBER FRUIT.

Author(s) : CABRERA R. M., SALTVEIT M. E. Jr

Type of article: Article

Summary

SYMPTOMS OF CHILLING INJURY WERE REDUCED BY INTERMITTENTLY WARMING CUCUMBER FRUIT FROM 275.5 TO 285.5K (2.5 TO 12.5 DEG C) FOR 18 HOURS EVERY 3 DAYS. FRUIT CONTINUOUSLY HELD AT 275.5 K FOR 13 DAYS DEVELOPED SEVERE PITTING AND DECAY AFTER 6 DAYS AT 293 K (20 DEG C), WHILE FRUIT CONTINUOUSLY HELD AT 285.5 K OR INTERMITTENTLY WARMED SHOWEDNO PITTING OR DECAY DURING SUBSEQUENT HOLDING AT 293 K. THE INCREASED RATE OF ETHYLENE PRODUCTION DURING THE FIRST WARMING PERIOD WAS SIGNIFICANTLY GREATER THAN THAT DURING THE SECOND OR THIRD WARMING PERIODS. RESPIRATION INCREASED 3-FOLD DURING THE INITIAL WARMING PERIOD, BUT ONLY 2-FOLD DURING SUBSEQUENT WARMING PERIODS. AFTER 3 CYCLES OF CHILLING AND WARMING, CHILLED FRUIT SHOWED SIGNIFICANTLY LOWER ETHYLENE-FORMING ENZYME ACTIVITY.

Details

  • Original title: PHYSIOLOGICAL RESPONSE TO CHILLING TEMPERATURES OF INTERMITTENTLY WARMED CUCUMBER FRUIT.
  • Record ID : 1991-0212
  • Languages: English
  • Source: J. am. Soc. hortic. Sci. - vol. 115 - n. 2
  • Publication date: 1990/03
  • Document available for consultation in the library of the IIR headquarters only.

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