Elevated growing temperatures during the day improve the postharvest chilling tolerance of greenhouse-grown cucumber (Cucumis sativus) fruit

摘要: Abstract Growing cucumber fruit in a greenhouse at elevated temperatures during the day increased their tolerance to postharvest chilling. Fruit grown with an average temperature of 32±1 °C (high temperature) had storage life (i.e. time loose 7% fresh weight) 16 days 10 °C and did not exhibit chilling injury, while 27±1 °C (control) developed symptoms injury appearance translucent, water-soaked areas mesocarp) after 12 10 °C. The rate weight loss water loss) from both treatments was when stored 20 °C. Chilling-induced ion leakage mesocarp disks lower high than control fruit. During 10 °C, firmness, vitamin C content, activity superoxide dismutase (SOD; EC 1.15.1.1), catalase (CAT; 1.11.1.6) were higher Enhanced antioxidant enzyme may have contributed tolerance.