Storage Atmospheres Influence Chilling Injury and Chilling Injury-induced Changes in Cell Wall Polysaccharides of Cucumber

Abstract

`Gemini II' cucumber (Cucumis sativus L.) fruits were stored for 2, 4, or 6 days at 5 and 6C in 1989 and for 5 days at SC or 10 days at 3C in 1990. Chilling injury (CI) symptoms were rated after 2 to 4 days at 25C. Cell wall polysaccharide concentrations in the peels and in injured and noninjured portions of the peels were determined only in 1990. High CO 2 and low O 2 delayed the onset of CI symptoms, but did not prevent symptom development. Chilling injury symptoms increased with longer exposure to chilling temperatures. Solubilization of cell wall polysaccharides was associated with development of CI symptoms. Variations in low methoxyl pectinates accounted for 70% of the variation in CI.