บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effects of packaging methods and handling temperatures on postharvest quality during storage of cucumber.

Kang HoMin; Park KuenWoo;

Journal of the Korean Society for Horticultural Science Year: 1999 Vol: 40 Issue: 1 Pages: 9-12 Ref: 21 ref.

1999

บทคัดย่อ

Effects of packaging methods and handling temperatures on postharvest quality during storage of cucumber.

 

The storage life of cucumbers was influenced by packaging methods (perforated polyethylene (PE) film or boxes) and temperature during transport (10 or 24 deg C) and storage (10 or 24 deg C). Storage life was greatest (10 days) when fruits were packed in PE film, transported at 10 deg C and stored at 10 deg C, followed by packing in boxes, transport at 10 deg C and storage at 10 deg C (8 days). Storage life decreased at the higher storage and transport temperatures. Fresh weight, ascorbic acid content and firmness of cucumber fruits decreased during storage, and peel yellowed. Packing in PE film, transportation at 10 deg C and storage at 10 deg C gave the highest fresh weight, ascorbic acid content and firmness of cucumber fruits, while storage quality was again lower in boxes and at the higher storage and transport temperatures. Fruit fresh weight was affected more by packaging, whereas yellowing and firmness were influenced more by storage and transport temperatures.