Immersion of cucumber fruit in heated water alters chilling-induced physiological changes
T. G. McCollum, H. Doostdar, R. T. Mayer and R. E. McDonald
Postharvest Biology and Technology Vol: 6 Issue: 1-2 Pages: 55-64.
1995
บทคัดย่อ
Cucumber (Cucumis sativus cv. Dasher 3) fruit were immersed in water at 25, 38, or 42°C for 30 min prior to storage at 12 (nonchilling) or 2.5°C (chilling) for two weeks to determine the effects of these treatments on chilling-induced changes in electrolyte leakage, and CO2, and ethylene evolution. Storage at 2.5°C resulted in a significant increase in electrolyte leakage, which decreased significantly as immersion temperature increased. Chilled fruit had higher rates of CO2 production than did nonchilled fruit following transfer to 21°C, but there was no difference due to immersion temperature. Following transfer to 21°C, nonchilled fruit produced no detectable ethylene whereas chilled fruit produced significant amounts of ethylene. The amount of chilling-induced ethylene production decreased with increased temperature of immersion, and this difference persisted for at least 72 h after transfer to 21°C. The amount of 1-aminocyclopropane-1-carboxylic acid (ACC) was significantly higher in chilled than in nonchilled fruit although the amount of ACC in chilled fruit decreased significantly as immersion temperature increased. Nonchilled fruit had significantly higher ACC oxidase activity than did chilled fruit at the time of transfer to 21°C, and ACC oxidase activity decreased as immersion temperature increased.