Effects of high O2 pretreatment and high O2 MAP on quality of cucumber fruit.
Srilaong V., Tatsumi Y., Kanlayanarat S.
5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.69
2004
บทคัดย่อ
Effects of high O2 pretreatment and high O2 MAP on quality of cucumber fruit.
The response of cucumber fruit to high O2 (100%) MAP (HO-MAP) and high O2 pre-treatment with 100% O2 for 48 hours were investigated at 5 °C.The fruit stored in HO-MAP showed no weight loss during the storage.The weight loss of air-stored fruit was two times higher than the pre-treated fruit with 100% O2.The drying of cucumber fruit was concomitant with the reduction of fruit weight.The shrivel appearance was detected in control fruit and pretreated fruit with 100% O2 on day 4 and day 8, respectively.The onset on chilling injury was inhibited by HO-MAP.Pre-treated fruit with 100% O2 showed less severity of chilling injury compared to air-stored fruit.The severity of chilling injury was related to the percentage of weight loss.The concentrations of CO2 in HO-MAP increased up to 20% while O2 levels decreased to 50% at the end of the storage.Fruit in the HO-MAP did not detect any abnormal visual quality throughout storage.On day 8, however, off-flavour was detected in fruit stored in HO-MAP, furthermore, the percentage of ion leakage from flesh tissues also increased over those of other treatments.The ion leakage of control and 100% O2 pre-treated fruit showed similar level during the first week of storage.The sharply increase of ion leakage from control fruit to the higher level than those of 100% O2 pre-treated fruit was observed after day 8 till the end of storage.Fungal decay was showed in control fruit and fruit pre-treated with 100% O2 on day 13 and 15, respectively.Pretreatment with 100% O2 lowered the respiratory rate in cucumber fruit compared to control.