Journal of Food, Agriculture and Environment

UV-A treatment delays yellowing of cucumber during storage

Author(s):

M. Ufuk Kasim, Rezzan Kasim ^*

Recieved Date: 2008-01-10, Accepted Date: 2008-03-20

Abstract:

Cucumbers (Cucumis sativus L. cv. Silor) were treated with UV-A light and stored at both 5 and 10ºC for 15 days. The UV-A treatments reduced yellowing and senescence of cucumbers during the storage at 10ºC. Green colour was maintained best in cucumbers treated with UV-A for 30-min. However, the UV-A treatment had no effect on the color of cucumbers stored at 5ºC. UV-A-treated cucumbers also kept firmer at 10ºC, but at 5ºC only cucumbers treated for 5- and 10-min. UV-A treatments affected flesh firmness. Total soluble solids and weight loss of UV-A-treated cucumbers were high both at 5 and 10ºC, but UV-A treatments had did not reduce chilling injury symptoms as measured by electrolyte leakage.

Keywords:

Cucumis sativus L., UV-A, color, senescence, chilling injury

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Journal: Journal of Food, Agriculture and Environment
Year: 2008
Volume: 6
Issue: 2
Category: Food and Health
Pages: 29-32

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