บทคัดย่องานวิจัย

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Tolerance of cucumber fruit to immersion in heated water and subsequent effects on chilling tolerance.

McCollum, T. G.; McDonald, R. E.;

Acta Horticulturae Year: 1993 Issue: No. 343 Pages: 233-237 Ref: 8 ref.

1993

บทคัดย่อ

Tolerance of cucumber fruit to immersion in heated water and subsequent effects on chilling tolerance.

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 (EFE) activity were used as indices of thermotolerance. Cucumber fruits (cv. Dasher), following a 30 min immersion in water, exhibited significantly reduced EFE activity with increasing water temperature in the range 25 to 54 deg C. Inhibition of EFE activity was greatest immediately following immersion. Significant recovery of EFE activity during 48 h following treatment occurred in fruits immersed at 46 and 50 deg but not at 54 deg . Water temperature did not affect electrolyte leakage following a 30 min immersion. Increasing duration of immersion from 30 to 90 min at 42 deg resulted in an increased inhibition of EFE activity and enhanced electrolyte leakage. Air-filled cavities were also observed in fruits held at 42 deg for 90 min. Fruits immersed in 42 deg water for 30, 45 of 60 min prior to storage at 2.5 deg for 1, 2 or 3 weeks had less electrolyte leakage than did untreated fruits. The results indicate that immersion in 42 deg water can increase chilling tolerance in cucumbers.