Effect of Maturation, cultivation, and various temperatures on the quality and shelf life of cucumber fruits

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With cucumber fruits cultured in the different seasons, the effect of maturation, cultivation and various temperatures on shelf life and contents of some chemical compounds were investigated. 1. The harvest time for optimum maturity of cucumber fruits was limited and was 7th to 15th days afterflowering. The contents of ascorbic acid and carbonyl compounds in the open were decreased with advance of maturation, but did not markedly change in the retarding one. 2. The contents of total organic acid (mainly malic acid) and soluble nitrogen compounds were higher and ascorbic acid was lower in the retarding one. Especially, low boiling carbonyl compounds (>C10), concerning cucumber volatile constituent contained higher levels in the retarding cultured. 3. The storage at 10°C-15°C was better in the point of freshness, off-flavor, and chilling injury. In retarding cultured, off-flavor in cucumber pericarp tasted before developing pitting at low temperature storage. It was found that the ratio linolenic acid (C18 : 3) to total fatty acids markedly decreased and the contents of low boiling carbonyl compounds and lipoxygenase activity increased at this time.