Effects of cold shock intensity on physiological activity of harvested cucumbers during storage
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- 作者：Aiqiang Chen ; Zhao Yang ; zhaoyang@tju.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Na Zhang ; Songsong Zhao ; Mingfeng Chen
- 关键词：Cucumber ; Cold shock treatment ; Intensity ; Temperature ; Preservation quality
- 刊名：Scientia Horticulturae
- 出版年：2015
- 出版时间：14 December 2015
- 年：2015
- 卷：197
- 期：Complete
- 页码：420-427
- 全文大小：2373 K
文摘
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Cucumbers were cold shocked with different temperature and duration.
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Cold shock process was divided into dynamic and static cold shock stage.
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Effects of cold shock temperatures on preservation quality were illustrated.
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Optimal cold shocked intensity for cucumber was obtained.