Effects of Storage Conditions on the Qualities and Some Components of Cucumber

Abstract

Post harvest changes in the quality and some components especially organic acids of the cucumbers (variety, Hikari No.3) stored under several conditions varying the temperature and atmosphere were investigated. The quality was evaluated on the 12th and 19th day of storage. The analyses of organic acids in cucumbers were carried out by the simplified method employing an automatic organic acid analyser using the silica gel column chromatography. The decay of the cucumbers was accelerated by the conditions of high CO₂ and low humidity, and the injury was also caused by the same condition and low temperature. Under the conditions of low temperature or high CO₂, the pH value was fairy elevated and the content of ascorbic acid was distinctively lowered. After the storage under the conditions of low temperature, low humidity or high CO₂, malic acid which was dominant among the organic acids in cucumber was decreased, whereas citric, fumaric and succinic acid were increased. Furthermore α-ketoglutaric and pyruvic acid increased under high CO₂ condition.