RT Journal Article
T1 Pre-storage application of L-arginine alleviates chilling injury and maintains postharvest quality of cucumber (Cucumis sativus)
A1 Hasan, Mahmood Ul
A1 Rehman, Rana Naveed Ur
A1 Malik, Aman Ullah
A1 Haider, Muhammad Wasim
A1 Ahmed, Zeeshan
A1 Khan, Ahmad Sattar
A1 Anwar, Raheel
T2 Journal of Horticultural Science & Technology
AB Chilling injury in cucumber is the major issue under low temperature storage, which substantially affects cosmetic quality and market value of fruits. Present study was aimed to assess the effect of L-arginine to alleviate surface pitting caused due to chilling injury and response of various quality attributes during cold storage (5 ± 1 °C; RH 90 ± 5%). Cucumber cv. ‘7003’ fruits were treated with different concentrations of L-arginine (0.0, 0.5, 1.0 and 1.5 mM) and stored for 16 days. Fruits were removed at 4 days storage interval followed by 1 day of conditioning (22 ± 2 °C) before quality analysis. Visual quality, fruit colour, decay, fruit weight loss, firmness, chilling injury (CI), electrolyte leakage, taste, texture, flavour, aroma, soluble solids content (SSC), titratable acidity (TA), sugar: acid ratio (SSC/TA ratio) and ascorbic acid content were measured for cucumber fruits. Overall, it was noted that L-arginine treated fruits showed lower fruit weight loss and electrolyte leakage, and maintained taste, texture, aroma, SSC, and sugar: acid ratio during storage. Fruits treated with 0.5 mM L-arginine had significantly reduced chilling injury and decay, maintained fruit colour, firmness and flavour, and displayed higher ascorbic acid content compared with control. Conclusively, pre-storage application of L-arginine (0.5 mM) can be employed as promising technique to alleviate postharvest chilling injury and maintain fruit quality of cucumber under cold storage.
FD 2019
YR 2019
VO 2
IS 4
SP 102
OP 108
JO J. Hortic. Sci. Technol.
SN 617-3220
UL http://www.pshsciences.org/publications/jhst/issues/2-4/2019-102/