Conditioning Cucumbers for Quarantine Heat Treatments
Open Access
- 1 December 1989
- journal article
- Published by American Society for Horticultural Science in HortScience
- Vol. 24 (6) , 985-989
- https://doi.org/10.21273/hortsci.24.6.985
Abstract
Cucumber fruit (Cucumis sativus L. cv. Burpee Hybrid II) were more tolerant of hot water immersions (30 to 60 min at 45C or 30 to 50 min at 46C) after being conditioned at 32.5 ± 0.5C in air for 24 hr. This increased tolerance was associated with a significant decrease in surface pitting. Hot water-treated cucumbers held for 3 days at 24C after storage at 10C for 7 days were yellower than untreated fruit. Degreening was greatest for the 30-min immersion and decreased with increasing immersion times.Keywords
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