UV-A treatment delays yellowing of cucumber during storage

KASIM M. U., KASIM R.

JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT, vol.6, no.2, pp.29-32, 2008 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 6 Issue: 2
  • Publication Date: 2008
  • Journal Name: JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.29-32
  • Kocaeli University Affiliated: Yes

Abstract

Cucumbers (Cucumis sativus L. cv. Silor) were treated with UV-A light and stored at both 5 and 10 degrees C for 15 days. The UV-A treatments reduced yellowing and senescence of cucumbers during the storage at 10 degrees C. 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 5 degrees C. UV-A-treated cucumbers also kept firmer at 10 degrees C, but at 5 degrees C 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 10 degrees C, but UV-A treatments had did not reduce chilling injury symptoms as measured by electrolyte leakage.