Effect of low pressure storage on the quality of greenhouse cucumbers

Freshly harvested cucumbers (Cucumis sativus L.) were stored under low pressure (4 kPa) at 10°C for 7 and 11 days with 100% RH. Upon removal from low pressure storage and after being transferred to normal atmosphere (101 kPa) at 20°C for 3 days, fruits were assessed for weight loss, flesh rots, color, firmness and overall acceptability. Fruit weight loss was significantly higher in fruit which stored at low pressure (4 kPa) for 11 days at 10°C than fruits that were stored at regular atmospheres (101 kPa) at 10°C. The effect of low pressure treatment on fruit weight loss was greater after the additional three days storage at normal atmospheric pressure at (101 kPa) at 20°C. There was no difference in flesh rots, flesh firmness and color retention between fruits stored at low pressure and regular pressure at 10°C for 7 and 11 days. Cucumbers were stored at regular pressure (101 kPa) 20°C for 11 days had highest flesh rots and lowest acceptability compared to other treatments.