INFLUENCE OF HYPOBARIC STORAGE ON THE QUALITY OF GREENHOUSE CUCUMBERS
Keywords:
hypobaric storage, greenhouse cucumber, quality indicatorsAbstract
The aim of this study was to investigate the effect of hypobaric (10, 50 and 100 kPa) conditions and storage time on selected
color, textural and chemical indicators of quality of greenhouse cucumbers. The smallest changes in total color difference,
chroma and hue of cucumbers were observed in the samples stored at 10 kPa. The highest values of force at bioyield and energy
to bioyield after 30 days of storage, as derived from a puncture test, at 48.7 N and 0.172 J, respectively, were observed in
cucumbers kept at 10 kPa. After 30 days of storage, the cucumbers kept under hypobaric conditions underwent less extensive
changes in dietary fiber, pectin and sugar content in comparison with those stored under atmospheric conditions. Hypobaric
storage was found to contribute to the preservation of cucumber quality.
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