Conditioning cucumbers for quarantine heat treatments

摘要: Cucumber fruit (Cucumis sativus L. cv. Burpee Hybrid II) were more tolerant of hot water immersions. (…) After being conditioned at 32.5±0.5C in air for 24 hr. This increased tolerance was associated with a significant decrease surface pitting. Hot water-treated cucumbers held 3 days 24C after storage 10C 7 yellower than untreated fruit. Degreening greatest the 30-min immersion and decreased increasing times