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Effect of Cold Shock Treatment on Chilling Injury of Cucumber Under Low Temperature Storage(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2014年01期
Page:
127-130
Research Field:
Publishing date:

Info

Title:
Effect of Cold Shock Treatment on Chilling Injury of Cucumber Under Low Temperature Storage
Author(s):
PEI Qian-ru; ZHU Ben-zhong; TIAN Hui-qin; ZHAI Bai-qiang; ZUO Jin-hua
College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083
Keywords:
cucumber; chilling injury; cold shock treatment
PACS:
S 642.2
DOI:
-
Abstract:
Adopting ‘Green No.1’ cucumber as experiment material,treated for 4 h at 0℃,the effect of 7℃ and 4℃ treatments on chilling injury index,chilling injury incidence,malondialdehyde content,membrane permeability,CAT activity,POD activity of it were studied.The results showed that the cold shock treatment could reduce chilling injury in cucumber storage under low temperature.Therefore,when cucumber was transported in the temperature that could lead to chilling injury,it was useful to lighten the chilling injury by the cold shock treatment.

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Last Update: 2014-08-08