Tolerance 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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