Studies on chilling injury of cucumbers (Cucumis sativus L.) during storage

The studies were conducted over a period of three years. In the first year, the susceptibility of 18 cucumber cultivars were tested during storage at 4.4;The second study was conducted during 1985 & 1986 growing seasons in order to understand the basis for the susceptibility differences among cultivars. Four cultivars were selected, two were sensitive and the other two were less sensitive to chilling temperature.;Data collection included fruit firmness, total soluble solids, moisture content, cuticle thickness, ions leakage, and the degree of unsaturation of fatty acids. Data were taken before and during storage at same temperatures of the first study.;Less chilling sensitive cultivars were found firmer and retained higher moisture content during storage. Total soluble solids were higher in sensitive cultivars before storage. Less sensitive cultivars had significantly higher amount of cuticle wax on the fruit surface compared to sensitive cultivars. Ion leakages were found significantly higher in sensitive cultivars. Less sensitive cultivars possessed higher degree of unsaturation of fatty acids before and after storage at the chilling temperature. It is possible to conclude that fatty acid composition in membrane lipids might be an important factor influencing chilling sensitivity of cucumber cultivars.