The effects of different storage temperatures combined with heat treatment on cucumber’s quality and physiological and biochemical indexes

Abstract

The effects of different storage temperatures (2, 4 and 8 ℃) and their corresponding optimal heat treatment conditions on the quality, physiological and biochemical indexes of Cucumber Fruits during storage were studied by using the quadratic regression orthogonal rotation combination design. The effects of different storage temperatures (2, 4 and 8 ℃) and their corresponding optimal heat treatment conditions on the chilling injury, hardness, weightlessness rate, polyphenol oxidase (PPO), catalase (CAT), peroxidase (POD), H2O2, super oxygen anion free radical (O2-), ASA and GSH were determined. The results showed that heat treatment could inhibit chilling injury, while heat treatment combined with 4 ℃ low temperature storage could effectively inhibit the decline of fruit hardness and weight loss rate, delay the increase of peroxidase (POD) and polyphenol oxidase (PPO) activities, inhibit the increase of H2O2 and superoxide anion free radical O2- and significantly inhibit the browning of cucumber, delay the decline of ascorbic acid and maintain the content of GSH, it was beneficial to adjust the balance of active oxygen system. The results showed that under the storage condition of 4 ℃, the hot water treatment condition of cucumber was 39.4 ℃ and 24.3 min, which could delay the senescence of cucumber fruit and better maintain the quality of cucumber fruit.

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“…The OD was measured at 540 nm using a microplate reader, and O 2 − content was calculated using a standard curve (Zhao et al . 2020).…”

“…After centrifugation at 12,000 rpm for 10 min at 4 °C, the supernatant was collected and placed on ice for testing, and a superoxide anion reagent kit (Geruisi-bio, G0116W, China) used for O 2 À content determination, according to the instructions supplied with the kit. The OD was measured at 540 nm using a microplate reader, and O 2 À content was calculated using a standard curve (Zhao et al 2020).…”