Effect of Cutting Modes on the Physiological Changes and Deterioration in Partially Processed Cucumber during Storage

Abstract

Partially processed cucumbers were prepared as several styles : 1) longitudinally into 6 equal, half-length segments (LCS) and 2) sliced into 1 cm thick transverse sections (OCCS), and obtusely to the transverse at 3) 15, 4) 30, 5) 45, 6) 60 and 7) 75 degree, expressed respectively as 15 CCS, 30 CCS, 45 CCS, 60 CCS, 75 CCS.
1. The ratio of cut surface area/weight of LCS was the largest, the weight and cut surface area of sections increased with an increase in obtuse angle, but the ratio of the surface area/weight did not show significant difference.
2. The respiration rate (O₂ consumption and CO₂ production) of LCS was the fastest, whereas that of the CCSs increased with a increase in angle. The concentrations of O₂ and CO₂ in polyethylene bags containing the sections did not show significant difference during holding at 1°, 8° and 20 °C.
3. The color of the cut sections did not change during 7 days at 1 °C, whereas at 8 °C and 20 °C, LCS began to brown and soften the fastest followed by 60 and 75 CCS; the browning and softening reaction in the 0 and 30 CCS were least rapid. The bacterial population of LCS increased rapidly, whereas those of CCSs increased with an increase in the cutting angle.