บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effects of postharvest heat treatment and calcium application on the storability of cucumber (Cucumis sativus L.).

Kwon HeaRyoung; Park KuenWoo; Kang HoMin;

Journal of the Korean Society for Horticultural Science Year: 1999 Vol: 40 Issue: 2 Pages: 183-187 Ref: 21 ref.

1999

บทคัดย่อ

Effects of postharvest heat treatment and calcium application on the storability of cucumber (Cucumis sativus L.).

The effects of postharvest heat and/or CaCl2 treatments on the postharvest quality and storability of cucumbers (cv. Cheongjang) were investigated. The storage life of fruits at 20 and 13 deg C were 3 and 12 days, respectively, in all treatments including the control. The storage life of treated fruits was >14 days compared with the control (10 days) following storage at 4 deg C. After 4 days at 20 deg C, fresh weight loss was 15% in control fruits, but 9% in treated fruits. During storage at 13 deg C, controlled fruits showed the highest fresh weight loss. At 4 deg C, fresh weight reductions were lower in treated fruits than in control fruits. Less leakage of electrolytes was observed in treated fruits after storage regardless of storage temperature. Postharvest treatments improved fruit firmness before and after storage. CaCl2 treatments inhibited the decrease of ascorbic acid content in fruits during storage regardless temperature. Ethylene production from control fruits increased immediately

 upon storage at 4 deg C. More gradual increases in ethylene production were observed in treated fruits. CO2 production followed similar trends in all treatments, but was highest in the control. Heat-treated fruits exhibited the lowest CO2 production. CaCl2-treated fruits had good cell wall structure and membrane integrity during storage. Heat-treated fruits had small intercellular spaces.