Effect of Storage Conditions on Qualities of Cucumbers

Abstract

An investigation was carried out on the changes of appearance, hardness and chlorophylls of cucumbers stored for nine days under the conditions of different temperature and relative humidity.
The ratio of chlorophyll to total pigment in Shinko variety was higher than that of Matsumidori variety, whereas the content of pheophytin of Shinko was lower than that of Matsumidori.
No significant difference between fresh and stored cucumbers was found in color of the fruits extract as well as the comoposition of the pigment.
Withering, deteriolation and partial swelling, however, were found after several days, especially under high temperature storage.