ShareTolerance of cucumber fruit to immersion in heated water and subsequent effects on chilling tolerance.
Author(s) : MCCOLLUM T. G., MCDONALD R. E.
Type of article: Periodical article
Summary
High-temperature conditioning treatments have been reported to enhance the chilling tolerance of a number of chilling-sensitive tissues. Electrolyte leakage and ethylene-forming enzyme activity were used as indices of thermotolerance. Air-filled cavities were also observed in fruits held at 42 deg C for 90 minutes. The results indicate that immersion in 42 deg C water can increase chilling tolerance in cucumbers.
Details
- Original title: Tolerance of cucumber fruit to immersion in heated water and subsequent effects on chilling tolerance.
- Record ID : 1995-3001
- Languages: English
- Source: Acta Hortic. - n. 343
- Publication date: 1993
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Indexing
- Themes: Vegetables
- Keywords: Hot water; Cold sensitivity; Treatment; Vegetable; Cucumber
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