Changes of Postharvest Quality in ‘Bagdadagi’ Cucumber (Cucumis Sativus L.) by Storage Temperature

Ji Weon Choi; Me Hea Park; Ji Hyun Lee; Kyung Ran Do; Hyun Jin Choi; Ji Gang Kim

doi:doi:10.11648/j.jfns.s.2015030102.37

| Peer-Reviewed

Changes of Postharvest Quality in ‘Bagdadagi’ Cucumber (Cucumis Sativus L.) by Storage Temperature

Ji Weon Choi, Me Hea Park, Ji Hyun Lee, Kyung Ran Do, Hyun Jin Choi, Ji Gang Kim

Published in Journal of Food and Nutrition Sciences (Volume 3, Issue 1-2)

Received: 8 October 2014 Accepted: 30 October 2014 Published: 30 January 2015

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

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.

Published in	Journal of Food and Nutrition Sciences (Volume 3, Issue 1-2) This article belongs to the Special Issue Food Processing and Food Quality
DOI	10.11648/j.jfns.s.2015030102.37
Page(s)	143-147
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Postharvest, ‘Bagdadagi’ cucumber, quality and storage temperature

References

[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.

Cite This Article

Plain Text BibTeX RIS

APA Style

Ji Weon Choi, Me Hea Park, Ji Hyun Lee, Kyung Ran Do, Hyun Jin Choi, et al. (2015). Changes of Postharvest Quality in ‘Bagdadagi’ Cucumber (Cucumis Sativus L.) by Storage Temperature. Journal of Food and Nutrition Sciences, 3(1-2), 143-147. https://doi.org/10.11648/j.jfns.s.2015030102.37

Copy | Download

ACS Style

Ji Weon Choi; Me Hea Park; Ji Hyun Lee; Kyung Ran Do; Hyun Jin Choi, et al. Changes of Postharvest Quality in ‘Bagdadagi’ Cucumber (Cucumis Sativus L.) by Storage Temperature. J. Food Nutr. Sci. 2015, 3(1-2), 143-147. doi: 10.11648/j.jfns.s.2015030102.37

Copy | Download

AMA Style

Ji Weon Choi, Me Hea Park, Ji Hyun Lee, Kyung Ran Do, Hyun Jin Choi, et al. Changes of Postharvest Quality in ‘Bagdadagi’ Cucumber (Cucumis Sativus L.) by Storage Temperature. J Food Nutr Sci. 2015;3(1-2):143-147. doi: 10.11648/j.jfns.s.2015030102.37

Copy | Download

@article{10.11648/j.jfns.s.2015030102.37,
  author = {Ji Weon Choi and Me Hea Park and Ji Hyun Lee and Kyung Ran Do and Hyun Jin Choi and Ji Gang Kim},
  title = {Changes of Postharvest Quality in ‘Bagdadagi’ Cucumber (Cucumis Sativus L.) by Storage Temperature},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {3},
  number = {1-2},
  pages = {143-147},
  doi = {10.11648/j.jfns.s.2015030102.37},
  url = {https://doi.org/10.11648/j.jfns.s.2015030102.37},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.s.2015030102.37},
  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.},
 year = {2015}
}

Copy | Download

TY  - JOUR
T1  - Changes of Postharvest Quality in ‘Bagdadagi’ Cucumber (Cucumis Sativus L.) by Storage Temperature
AU  - Ji Weon Choi
AU  - Me Hea Park
AU  - Ji Hyun Lee
AU  - Kyung Ran Do
AU  - Hyun Jin Choi
AU  - Ji Gang Kim
Y1  - 2015/01/30
PY  - 2015
N1  - https://doi.org/10.11648/j.jfns.s.2015030102.37
DO  - 10.11648/j.jfns.s.2015030102.37
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 143
EP  - 147
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.s.2015030102.37
AB  - ‘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.
VL  - 3
IS  - 1-2
ER  -

Copy | Download

Author Information

Ji Weon Choi

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

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

Ji Weon Choi, Me Hea Park, Ji Hyun Lee, Kyung Ran Do, Hyun Jin Choi, et al. (2015). Changes of Postharvest Quality in ‘Bagdadagi’ Cucumber (Cucumis Sativus L.) by Storage Temperature. Journal of Food and Nutrition Sciences, 3(1-2), 143-147. https://doi.org/10.11648/j.jfns.s.2015030102.37

Copy | Download

ACS Style

Ji Weon Choi; Me Hea Park; Ji Hyun Lee; Kyung Ran Do; Hyun Jin Choi, et al. Changes of Postharvest Quality in ‘Bagdadagi’ Cucumber (Cucumis Sativus L.) by Storage Temperature. J. Food Nutr. Sci. 2015, 3(1-2), 143-147. doi: 10.11648/j.jfns.s.2015030102.37

Copy | Download

AMA Style

Ji Weon Choi, Me Hea Park, Ji Hyun Lee, Kyung Ran Do, Hyun Jin Choi, et al. Changes of Postharvest Quality in ‘Bagdadagi’ Cucumber (Cucumis Sativus L.) by Storage Temperature. J Food Nutr Sci. 2015;3(1-2):143-147. doi: 10.11648/j.jfns.s.2015030102.37

Copy | Download

@article{10.11648/j.jfns.s.2015030102.37,
  author = {Ji Weon Choi and Me Hea Park and Ji Hyun Lee and Kyung Ran Do and Hyun Jin Choi and Ji Gang Kim},
  title = {Changes of Postharvest Quality in ‘Bagdadagi’ Cucumber (Cucumis Sativus L.) by Storage Temperature},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {3},
  number = {1-2},
  pages = {143-147},
  doi = {10.11648/j.jfns.s.2015030102.37},
  url = {https://doi.org/10.11648/j.jfns.s.2015030102.37},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.s.2015030102.37},
  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.},
 year = {2015}
}

Copy | Download

TY  - JOUR
T1  - Changes of Postharvest Quality in ‘Bagdadagi’ Cucumber (Cucumis Sativus L.) by Storage Temperature
AU  - Ji Weon Choi
AU  - Me Hea Park
AU  - Ji Hyun Lee
AU  - Kyung Ran Do
AU  - Hyun Jin Choi
AU  - Ji Gang Kim
Y1  - 2015/01/30
PY  - 2015
N1  - https://doi.org/10.11648/j.jfns.s.2015030102.37
DO  - 10.11648/j.jfns.s.2015030102.37
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 143
EP  - 147
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.s.2015030102.37
AB  - ‘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.
VL  - 3
IS  - 1-2
ER  -

Copy | Download