Relationship between Respiration Rate and Development of Gas Spaces in the Pericarp of Postharvest Cucumber Fruit

Abstract

Cucumber fruits were stored for 9 days at 20°C under unsaturated vapour conditions. The rate of respiration in the pericarp tissue, as measured by O₂ uptake, showed a rise following an initial decrease. The rise was associated with an increase in gas pressure and the formation of gas spaces. Respiration rate reached a peak earlier and then decreased faster than the gas pressure did. Gas spaces developed steadily in spite of a decline in respiration rate and gas pressure. Itsuggested that a decrease in membrane permeability might be involved in the development of gas spaces.
In fruits stored at 7.5°C, gas pressure in the tissue did not rise and the respiration rate was constantly low when measured at 7.5°C. However, when measured at 20°C, the respiration rate changed in almost the same way as in fruits stored at 20°C.