Short hot water as safe treatment induces chilling tolerance and antioxidant enzymes, prevents decay and maintains quality of cold-stored cucumbers

•Short hot water (SHW) prevented decay and maintained cucumbers quality.•SHW induced chilling tolerance and antioxidant enzymes in cucumbers.•SWH at 55 °C for 5 min can be used as safe treatment in packinghouse. This study investigated the effects of treating cucumbers with short hot water dipping a...

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Bibliographic Details
Published in:Postharvest biology and technology 2018-04, Vol.138, p.1-10
Main Author: Nasef, Ibrahim N.
Format: Article
Language:English
Subjects:
Agricultural production
Antioxidants
Catalase
Chilling
Chilling injury
Cold storage
Cold tolerance
Color
Cooling
Cucumbers
Cucumbers quality
Decay
Electrolyte leakage
Enzymes
Firmness
Fruits
Harvest
Hot water
Injury prevention
Low temperature
Low temperature storage
Peroxidase
Peroxidase and catalase
Sensory properties
Shelf life
Short hot water
Sugar
Taste
Water treatment
Weight loss measurement
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Summary:•Short hot water (SHW) prevented decay and maintained cucumbers quality.•SHW induced chilling tolerance and antioxidant enzymes in cucumbers.•SWH at 55 °C for 5 min can be used as safe treatment in packinghouse. This study investigated the effects of treating cucumbers with short hot water dipping at 45 (SHW45) and 55 °C (SHW55) for 5 min compared to fruit dipped in 25 °C water (C). The purpose was to alleviate chilling injury, prevent decay, maintain sensory quality and induce antioxidant enzymes during storage. The cucumbers were held at 4 °C for 7, 14 and 21 d and shelf life at 20 °C for 2 and 4 d. Weight loss, appearance, decay, color, firmness, taste, soluble solids content (SSC), chilling injury (CI), total, reducing and non-reducing sugars, phenolics, electrolyte leakage (EL), peroxidase (POD) and catalase (CAT) activity were measured. The results revealed that SHW55 treatment had the lowest weight loss, CI, EL and POD activity, and had the best appearance, color, taste, and the highest CAT activity during cold storage and shelf life compared with C and SHW45. However, no significant effects were found between C, SHW45 and SHW55 on total, reducing sugars and SSC. No decay appeared on cucumber fruit with SHW55 treatment during the storage period. It may be possible to use SHW55 in a packinghouse as a safe commercial treatment to maintain quality, prevent decay and mitigate chilling injury, prolong storage period and possibility to store cucumber fruit at a non-optimal low temperature.
ISSN:0925-5214
1873-2356
DOI:10.1016/j.postharvbio.2017.12.005