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אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
Treatments to reduce chilling injury in harvested cucumbers
Year:
1998
Source of publication :
Advances in Horticultural Science
Authors :
לוריא, סוזן
;
.
לפסקר, צוריה
;
.
פליק, אלעזר
;
.
Volume :
12
Co-Authors:
Laamim, M., Inst. Natl. de la Rech. Agronomique, Centre Regional Souss Sahara, B.P. 124, Inezgane, Morocco
Lapsker, Z., Department of Postharvest Science, Volcani Center, ARO, P.O.Box 6, Bet Dagan 50250, Israel
Fallik, E., Department of Postharvest Science, Volcani Center, ARO, P.O.Box 6, Bet Dagan 50250, Israel
Ait-Oubahou, A., Inst. Agronom. Veterinaire Hassan II, Complexe Horticole d'Agadir, B.P. 18/S, Agadir, Morocco
Lurie, S., Department of Postharvest Science, Volcani Center, ARO, P.O.Box 6, Bet Dagan 50250, Israel
Facilitators :
From page:
175
To page:
178
(
Total pages:
4
)
Abstract:
Cucumber (Cucumis sativa L.) fruits stored for two weeks at 5°C had chilling injury (CI) symptoms on 50% of the fruit at removal. Symptoms increased during three days shelf life at 20°C. Three treatments (heat, antioxidant, and ethanol) all alleviated CI to some extent. Heat treatment, both I hr in 40°C water or 16 hr in 38°C air, and ethanol vapour prevented the rise in respiration and ethylene seen in control fruits. The antioxidant, Xedefon, prevented the respiration increase, but did not affect ethylene production. In the control fruit there was an increase in the sterol:phospholipid ratio and the fatty acid saturation ratio of peel lipids during storage. Hot water and Xedefon treatment caused a decrease in sterol:phospholipid ratio and only a small increase in the fatty acid saturation ratio. Possible modes of action of the three treatments in alleviating CI on cucumber fruits are discussed.
Note:
Related Files :
alcohol
antioxidant
antioxidants
chilling injury
Cucumis sativus
ethanol
ethylene
Heat treatment
Lipids
עוד תגיות
תוכן קשור
More details
DOI :
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
19052
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:26
Scientific Publication
Treatments to reduce chilling injury in harvested cucumbers
12
Laamim, M., Inst. Natl. de la Rech. Agronomique, Centre Regional Souss Sahara, B.P. 124, Inezgane, Morocco
Lapsker, Z., Department of Postharvest Science, Volcani Center, ARO, P.O.Box 6, Bet Dagan 50250, Israel
Fallik, E., Department of Postharvest Science, Volcani Center, ARO, P.O.Box 6, Bet Dagan 50250, Israel
Ait-Oubahou, A., Inst. Agronom. Veterinaire Hassan II, Complexe Horticole d'Agadir, B.P. 18/S, Agadir, Morocco
Lurie, S., Department of Postharvest Science, Volcani Center, ARO, P.O.Box 6, Bet Dagan 50250, Israel
Treatments to reduce chilling injury in harvested cucumbers
Cucumber (Cucumis sativa L.) fruits stored for two weeks at 5°C had chilling injury (CI) symptoms on 50% of the fruit at removal. Symptoms increased during three days shelf life at 20°C. Three treatments (heat, antioxidant, and ethanol) all alleviated CI to some extent. Heat treatment, both I hr in 40°C water or 16 hr in 38°C air, and ethanol vapour prevented the rise in respiration and ethylene seen in control fruits. The antioxidant, Xedefon, prevented the respiration increase, but did not affect ethylene production. In the control fruit there was an increase in the sterol:phospholipid ratio and the fatty acid saturation ratio of peel lipids during storage. Hot water and Xedefon treatment caused a decrease in sterol:phospholipid ratio and only a small increase in the fatty acid saturation ratio. Possible modes of action of the three treatments in alleviating CI on cucumber fruits are discussed.
Scientific Publication
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