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Relation entre la température de l'eau lors de la réfrigération par eau glacée des concombres de plein champ et la maladie due au froid, lors de l'entreposage.

Water temperature for hydrocooling field cucumbers in relation to chilling injury during storage.

Auteurs : DEELL J. R., VIGNEAULT C., LEMERRE S.

Type d'article : Article

Résumé

The study was aimed at testing the hypothesis that water temperatures less than the lowest recommended storage temperature (10 °C) for cucumbers could be used for hydrocooling without inducing chilling injury or negatively affecting storage life. Field cucumbers were hydrocooled with water at 1.5, 3.5, 6, 8 or 10.5 °C until the internal cucumber temperature reached 12 °C, or hydrocooled with water at 1.5 ° C until the internal cucumber temperature reached 1.7, 8 or 12 °C. Little or no visual symptoms of chilling injury were observed after 10-12 days of storage. However, chlorophyll fluorescence measurements indicated some chilling stress at the membrane level in cucumbers hydrocooled with water at temperatures below 6 °C and in cucumbers hydrocooled with water at 1.5 °C. Results suggest that cucumbers could be hydrocooled using water at temperatures below the recommended storage temperature of 10 °C. However, it is not recommended to use water below 6 °C or to cool the cucumbers below this temperature, due to increased risk of chilling injury as indicated by the chlorophyll fluorescence measurements.

Détails

  • Titre original : Water temperature for hydrocooling field cucumbers in relation to chilling injury during storage.
  • Identifiant de la fiche : 2000-2639
  • Langues : Anglais
  • Source : Postharvest Biol. Technol. - vol. 18 - n. 1
  • Date d'édition : 01/2000

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