Chilling Injury in Cucumbers ( Cucumis sativa L.) Associated with Lipid Peroxidation as Measured by Ethane Evolution.

The development of chilling injury in cucumbers stored at 4°C and 95% RH was evaluated. Irreversible damage due to chilling required 7 to 10 days as indicated by increases in tissue electrolyte leakage (from 30 to 70%), stress ethylene production (to 30-60 pMol g-1 hr-1) and visual manifestations of injury. Low levels of ethane evolution (<1 pMol g-1 hr-1) were observed for unchilled and continuously chilled fruits. Upon rewarming, ethane evolution was stimulated by an order of magnitude following a prior chilling exposure of at least 7 days. These results indicate that the potentiation of lipid peroxidation in chilled cucumbers is associated with the onset of irreversible injury. [ABSTRACT FROM AUTHOR]