Volume 3, Issue 1-2, February 2015, Page: 143-147
Changes of Postharvest Quality in ‘Bagdadagi’ Cucumber (Cucumis Sativus L.) by Storage Temperature
Ji Weon Choi, National Institute of Horticultural and Herbal Science, RDA, Suwon 441-706, Rep of Korea; Postharvest Research Team, National Institute of Horticultural and Herbal Science, RDA, Suwon 441-706, Rep of Korea
Me Hea Park, Postharvest Research Team, National Institute of Horticultural and Herbal Science, RDA, Suwon 441-706, Rep of Korea
Ji Hyun Lee, Postharvest Research Team, National Institute of Horticultural and Herbal Science, RDA, Suwon 441-706, Rep of Korea
Kyung Ran Do, Fruit Research Division, National Institute of Horticultural and Herbal Science, RDA, Suwon 441-706, Rep of Korea
Hyun Jin Choi, Postharvest Research Team, National Institute of Horticultural and Herbal Science, RDA, Suwon 441-706, Rep of Korea
Ji Gang Kim, Postharvest Research Team, National Institute of Horticultural and Herbal Science, RDA, Suwon 441-706, Rep of Korea
Received: Oct. 8, 2014;       Accepted: Oct. 30, 2014;       Published: Jan. 30, 2015
DOI: 10.11648/j.jfns.s.2015030102.37      View  3311      Downloads  226
Abstract
‘Bagdadagi’ cucumber (Cucumis sativus L.) fruits with half light green skin and tiny white spines grown at greenhouse of the Cheonan-city in the middle part of Korea were harvested in October in 2013, and then stored at 0, 5, 10, 13 ℃, and room temperature for 25 days. Quality and sensory parameters such as CO2 production, weight loss, soluble solids contents, firmness, skin color, yellowing index, overall quality were evaluated during storage. The fruits stored under low temperatures showed the reduced weight loss as well as CO2 production compared with fruits stored in room temperature. But, The fruits stored at 0, 5 ℃ showed high increase of CO2 production after 2 days transfer to room temperature. Soluble solids contents, firmness showed the smallest changes in fruits at all treatments during storage. Chilling injury symptom of watery surface pitting was found in fruits stored at 0 and 5 ℃ and decay after transfer to room temperature. Yellowing was severe in fruits stored at 13 ℃ and room temperature. From the results, storage of at 10℃ was selected as an optimal temperature of ‘Bagdadagi’ cucumber for maintaining storage life up to 20 days.
Keywords
Postharvest, ‘Bagdadagi’ cucumber, quality and storage temperature
To cite this article
Ji Weon Choi, Me Hea Park, Ji Hyun Lee, Kyung Ran Do, Hyun Jin Choi, Ji Gang Kim, Changes of Postharvest Quality in ‘Bagdadagi’ Cucumber (Cucumis Sativus L.) by Storage Temperature, Journal of Food and Nutrition Sciences. Special Issue: Food Processing and Food Quality. Vol. 3, No. 1-2, 2015, pp. 143-147. doi: 10.11648/j.jfns.s.2015030102.37
Reference
[1]
ABE, K. (1990). Ultrastructural changes during chilling stress. In Wang, C.Y. (ed.), Chilling Injury of Horticultural Crops. (pp. 71-84). Boca Raton: CRC Press.
[2]
DeEll, J. R., Vigneault, C., & Lemerre, S. (2000). Water temperature for hydrocooling field cucumbers in relation to chilling injury during storage. Postharvest Biol. and Technol., 18, 27–32.
[3]
Hakim, A., Purvis, A. C., & Mullinix, B. G. (1999). Differences in chilling sensitivity of cucumber varieties depend on storage temperature and the physiological dysfunction evaluated. Postharvest Biol. and Technol., 17, 97–104.
[4]
Jung, J. M., Eom, Y. C., Lee, S. K., & Jung, K. H. (2013). Cucumber. In The development and history of Korean horticulture (pp. 82-87). Suwon: National Institute of Horticultural and Herbal Science.
[5]
Kader, A. A. (2002). Postharvest biology and technology: An overview. In A. A. Kader (Ed), Postharvest technology for horticultural crops. (pp. 39-48). Oakland: University of California Agricultural and Natural Resources Communication.
[6]
Kays, S. J. (1999). Preharvest factors affecting appearance. Postharvest Biol. and Technol., 15, 233-247.
[7]
Lee, Y. S., Kim, S. R., Lee, J. E., Shin, S. C., & Kim, B. Y. (2014). Trend and outlook of fruit vegetables supply and demand. In Agricultural outlook (pp. 293-340). Korea Rural Economic Institute.
[8]
Saltveit, M. E. (2003). Cucumber. In K. C. Gross, C. Y. Wang, & M. E. Saltveit (Eds.), The commercial storage of fruits, vegetables, and floret and nursery stocks. Beltsville: USDA.
[9]
Tatsumi, Y., Maeda, K., & Murata, T. (1987). Morphological changes in cucumber surfaces associated with chilling injury. Journal of the Japanese Society for Horticultural Science, 56, 187-192.
[10]
Thompson, J. F. (2002). Storage systems. In A. A. Kader (Ed), Postharvest technology for horticultural crops. (pp. 113–128). Oakland: University of California Agricultural and Natural Resources Communication.
Browse journals by subject