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  • Author or Editor: Angelos K. Kanellis x
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Abstract

Parthenocarpic cucumber fruit (Cucumis sativus L. cv. Deliva) were harvested from 3 to 30 days after an thesis. Fresh weight increase followed a single sigmoid curve. Commercial maturity was attained 10 to 11 days after anthesis, and these mature fruit had a 20- to 30-day shelf life and good color retention at 20°C. Chlorophyll content at harvest decreased with fruit age. Fruit harvested before commercial maturity showed declining rates of CO2 and C2H4 production at 20°, while commercially mature fruit maintained relatively constant rates throughout their holding period. Fruit harvested after commercial maturity showed increased respiration during holding; this increase was greatest for 30-day-old fruit. Fruit harvested 20, 25, and 30 days after anthesis showed peaks of C2H4 production during holding; this production was most pronounced for mature fruit.

Open Access

Abstract

Parthenocarpic cucumber fruit (Cucumis sativus L. cv. Deliva) of marketable maturity (10 to 14 days after anthesis) were held at 12.5° or 20°C in reduced O2 levels for 5 or 18 days before transfer to air. Carbon dioxide production at reduced O2 levels was generally less than in air; however, at O2 levels < 0.5%, anaerobic respiration resulted in increased rates of CO2 production. Upon transfer to air after 18 days, all samples from reduced O2 showed increased CO2 production rates that equalled or exceeded that of the air controls. Except at 0.0% and 0.25% O2 levels, ethylene production was increased in reduced O2. After transfer to air, ethylene production increased and the increase was inversely related to the previous O2 level. Ethanol and acetaldehyde production were measureable for fruit held in 1% O2 after 18 days at 12.5° and showed dramatic increases at lower O2 levels. Low-O2 injury (pitting) developed on most fruit held at 0.0% O2 and on many fruit held at 0.25% O2. Only minima! commercial benefits are likely to be realized from storage of 1 to 3 weeks in 0.5% to 2.0% O2 at 12.5°.

Open Access