Postharvest Physiological Changes and Storage Techniques of Cucumber: Research Progress

doi:10.11924/j.issn.1000-6850.casb2022-0215

Abstract

Abstract:

Cucumber (Cucumis sativus L.) tastes fresh and crisp, and has high moisture content and rich nutrition. It is an important fresh fruit and vegetable widely cultivated and loved in China. However, after harvest, cucumber is prone to sensory quality decline, nutrient loss, microbial infection and other problems. These will further accelerate the decay and deterioration of cucumber. Eventually, the economic values of cucumber will lose. Therefore, it is particularly important to control the quality deterioration of cucumber by appropriate preservation techniques. This study focuses on the physiological change mechanism of cucumber after harvest, summarizes the effects of traditional preservation techniques and research hotspots in the field of preservation of the storage quality of cucumber. The purpose of this paper is to highlight the advantages of combined preservation techniques. Finally, the existing problems of cucumber preservation are analyzed and the development direction is discussed.

Key words: postharvest physiology, traditional preservation method, combined preservation technique, microbial preservation technique

BAO Yuqing, CHEN Yunpeng, HAN Yingying. Postharvest Physiological Changes and Storage Techniques of Cucumber: Research Progress[J]. Chinese Agricultural Science Bulletin, 2023, 39(3): 35-41.

Figures/Tables 3

References 50

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方法	处理条件	效果
热处理^[17]	39.4℃热水中热激24.4 min	诱导黄瓜果实产生抗冷性，贮藏初期，冷害症状不明显
短时热处理^[9]	55℃热水中浸泡5 min	失重率、冷害指数降低
短波紫外线结合热处理^[18]	5 kJ/m²剂量辐射处理后置于37℃、相对湿度90%的生物培养箱中处理12 h	显著降低冷害程度，延缓活性氧积累造成的膜质过氧化
混合施用茉莉酸甲酯和一氧化氮^[19]	喷洒10 mmol/L茉莉酸甲酯和1 mmol/L硝普钠	减少H₂O₂产生，减轻细胞损伤
外源褪黑素处理^[20]	100 μmol/L褪黑素溶液中浸泡30 min	抑制活性氧积累，保持较高的可溶性蛋白和VC含量

方法	处理条件	效果
热处理^[17]	39.4℃热水中热激24.4 min	诱导黄瓜果实产生抗冷性，贮藏初期，冷害症状不明显
短时热处理^[9]	55℃热水中浸泡5 min	失重率、冷害指数降低
短波紫外线结合热处理^[18]	5 kJ/m²剂量辐射处理后置于37℃、相对湿度90%的生物培养箱中处理12 h	显著降低冷害程度，延缓活性氧积累造成的膜质过氧化
混合施用茉莉酸甲酯和一氧化氮^[19]	喷洒10 mmol/L茉莉酸甲酯和1 mmol/L硝普钠	减少H₂O₂产生，减轻细胞损伤
外源褪黑素处理^[20]	100 μmol/L褪黑素溶液中浸泡30 min	抑制活性氧积累，保持较高的可溶性蛋白和VC含量

方法	处理	保鲜效果
超声波处理+气调贮藏^[24]	200 W超声10 min， 5% O₂+2% CO₂+93% N₂	保持可溶性固形物含量和细胞壁完整性
壳聚糖涂层+激光诱导微孔气调^[25]	4.5%复合涂层，9.8% O₂+10.3% CO₂	在贮藏第15 d，失重率仅为4.1%，并抑制风味降解
壳聚糖柠檬烯包衣+气调包装^[26]	0.5%壳聚糖+0.3%柠檬烯溶液浸泡1 min 10% O₂+5% CO₂	抑制真菌生长减少腐烂
壳聚糖包衣与甲基丙烯酸甲酯气调包装^[27]	空气基：79% N₂₊20.9% O₂₊0.03% CO₂ 氮基：79% N₂₊3% O₂₊18% CO₂ 氩基：79% Ar+3% O₂₊18% CO₂	壳聚糖涂层与氩基气调包装效果最好，可延长鲜切黄瓜12 d货架期

方法	处理	保鲜效果
超声波处理+气调贮藏^[24]	200 W超声10 min， 5% O₂+2% CO₂+93% N₂	保持可溶性固形物含量和细胞壁完整性
壳聚糖涂层+激光诱导微孔气调^[25]	4.5%复合涂层，9.8% O₂+10.3% CO₂	在贮藏第15 d，失重率仅为4.1%，并抑制风味降解
壳聚糖柠檬烯包衣+气调包装^[26]	0.5%壳聚糖+0.3%柠檬烯溶液浸泡1 min 10% O₂+5% CO₂	抑制真菌生长减少腐烂
壳聚糖包衣与甲基丙烯酸甲酯气调包装^[27]	空气基：79% N₂₊20.9% O₂₊0.03% CO₂ 氮基：79% N₂₊3% O₂₊18% CO₂ 氩基：79% Ar+3% O₂₊18% CO₂	壳聚糖涂层与氩基气调包装效果最好，可延长鲜切黄瓜12 d货架期

可食性涂膜材料	保鲜效果
1%壳聚糖+1%抗菌肽^[40]	降低失水率，保持硬度
6%魔芋葡甘聚糖+4%藏红花花瓣提取物^[41]	降低微生物含量，总可溶性固形物含量增加
1%羧甲基纤维素+30%芦荟凝胶^[42]	15℃下可保存20 d
柠檬酸改性淀粉+明胶^[43]	货架期延长至16 d