Predicting keeping quality of batches of cucumber fruit based on a physiological mechanism

• Published in: Postharvest biology and technology Vol. 26; no. 2; pp. 209 - 220
• Main Authors: Schouten, Rob E, Tijskens, L.M.M, van Kooten, Olaf
• Format: Journal Article
• Language: English
• Published: New York, NY Elsevier B.V 01.09.2002; Elsevier Science
• Subjects: Agronomy. Soil science and plant productions; Biological and medical sciences; Chlorophyll; Colour; Economic plant physiology; Food industries; Fructification, ripening. Postharvest physiology; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Generic; Growth and development; Non-destructive; Protochlorophyllide; Spoilage; Lot; Midi Pyrénées; France; Europe; Protochlorophyllide; Chlorophyll; Non-destructive; Spoilage; Generic; Colour; Fruit; Cucurbitaceae; Shelf life; Processing quality; Cucumis sativus; Forecast model; Metabolism; Degradation; Postharvest physiology; Non destructive method; Keeping quality; Vegetable crop; Photosynthetic pigment; Dicotyledones; Quality; Angiospermae; Spermatophyta; Intraspecific comparison; Measurement method; Cucumber; Cultivar

The keeping quality for a cucumber, defined as the time the colour remains acceptable to the consumer, depends on the state of the chlorophyll metabolism. By building a physiological model of the chlorophyll metabolism for cucumbers and using colour data from cucumbers stored at 12, 20 and 28 °C, th...