Cucumber hydrocooling treatment and its relationship to quality properties during cold storage [electronic resources]
Language: English Summary language: Arabic Description: p. 521-528Other title:- المعالجة المائية للخيار وعلاقته بخصائص الجودة أثناء التخزين البارد [Added title page title]
- Mansoura university journal of soil sciences and agricultural engineering, 2020 v. 11 (9) [electronic resources].
| Item type | Current library | Call number | Status | Date due | Barcode | |
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Main | ART MUJSSAE V11 No9 7 (Browse shelf(Opens below)) | Available |
Includes references.
In the most countries, losses of fruits and vegetables during post-harvest process are of a wonderful concern to fruit-traders, farmers and consumers.
The aim of this work is to study the effect of cucumber hydrocooling treatment ‘HY’ before putting cold room on its qualities and properties.
‘HY’ system conformed by putting cucumbers in cold water at “4 °C” with ratio of three units of water mass to one unit mass of ice and to one
unit of cucumber mass (3:1:1). The cucumber “HY” treatment and non-hydrocooled (control, CR) were stored in cooling room under three different
temperatures of 5.0; 9.0 and 13.0 °C, relative humidity of “ 90±5 %” and five times of storage “3.0; 6.0; 9.0; 12 and 15 days”. The changes in diameter,
length and volume, firmness, mass, color parameters and total soluble solids (TSS) were determined as the most important factors affecting the cucumber
quality during cooling. Results showed that, there are high significant differences between all treatments and the averages of all previous determinations
such as changing in each of cucumber diameter, length, volume, firmness, mass loss, “TSS” and color parameters (L, a, b and ?E). On the other hand,
un-significant differences are found between the interactions of all treatments and the averages of mass loss and some color parameters of "a"
(inner and outer) and b (outer). The “HY” treatment confirms a greatest higher on firmness and TSS. But it is recorded a slower loss of fresh mass,
diameter, length and volume at comparing with “CR” method. Seven/eight cooling time “TAT7/8”, percentage of mass loss rate, lowest firmness and total
color difference “?E” inner/outer” recorded at “HY” methods of” 7.5 m” ;”0.11% h-1 “; “10.44N” and “4.56/5.74’ respectively, compared with “CR” method
of “126 m”;“0.19% h-1”; “7.04N” and “5.04/ 5.44” at 13°C after 15 days of cold storage. But the highest mean value of “TSS” is found at “HY” system
and recorded “3.89 ± 0.0013” at 5°C after 3 days of cold storage
Summary in Arabic.
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