Abstract
The effect of the interactions between K (potassium) and Ca (calcium) applications (preharvest treatment), packaging method and storage conditions on the keeping and pickling qualities of cucumber were investigated. Spraying with 100 ppm K and 5000 ppm Ca prolonged the shelf-life of cucumber, especially when packaged in perforated polyethylene and stored at refrigeration conditions. Packaging and refrigeration both reduced weight loss and decay percentages. Decay was greater in packaged fruits stored at high temperature. Packaging had only a slight effect on chemical composition. Packaged fruits from plants sprayed with 100 ppm K maintained their fresh appearance and firmness ≥ 3 times longer than a control sample at ambient conditions and over 20 days under refrigeration. Sensory evaluation of pickled cucumbers revealed that both K and Ca applications on plants during growth improved substantially the pickling quality of cucumber.
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Bakr, A.A., Gawish, R.A. Technological aspects of keeping and pickling qualities of cucumbers as influenced by fertilizers. Plant Food Hum Nutr 44, 17–28 (1993). https://doi.org/10.1007/BF01088479
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DOI: https://doi.org/10.1007/BF01088479