EFFECT OF DIFFERENT TRANSPOTATION AND MARKETING METHODS ON QUALITY OF CUCUMBER

The effect of transportation packaged with expanded polystyrene case at 25 degrees C (25 degrees C+EPS) and carton with 0.06mm polyethylene film at 13 degrees C (13 degrees C+CN+PE) and the effect of marketing with and without Shrink film at 13 degrees C (13 degrees C+SF), 20 degrees C and 20 degrees C80% relative humidity (RH) after 24 hours transportation using carton with 0.06mm polyethylene film at 13 degrees C (13 degrees C+CN+PE) on the quality of cucumbers were studied. The results showed that the chlorophyll, vitamin C and total soluble solids (TSS) contents of cucumber decreased by 45, 47.2, and 37.5%, respectively by transportation under 25 degrees C+EPS, the weight loss was 1.9% and the sensory evaluation was grade 3 after 4 days harvest. The chlorophyll, vitamin C and TSS contents of cucumber decreased by 18.8, 22.4, and 15%, respectively by transportation under 13 degrees C+CN+PE, the weight loss was 0.17% and the sensory evaluation was grade 4.5 after 4 days harvest. The chlorophyll, vitamin C and TSS contents of cucumber decreased by 46, 49, and 39%, respectively by transportation under 13 degrees C+CN+PE, the weight loss was 0.5% and the sensory evaluation was grade 3 after 15 days harvest. 48 hours harvest later, the weight losses of cucumbers were marketed with six different treatments with and without Shrink film at 13 degrees C, 20 degrees C and 20 degrees C 80% relative humidity (RH) were 0.49, 4.98, 1.09, 8.5, 0.34, and 5.04%, respectively; the chlorophyll contents of cucumbers were 0.59, 0.56, 0.34, 0.27, 0.42, and 0.34 mg/100g, respectively; vitamin C contents of cucumbers were 5.01, 3.82, 3.03, 2.55, 4.02, and 3.02 mg/100g, respectively; TSS contents of cucumbers were 3.7, 3.5, 3.4, 3, 3.6, and 3.4%, respectively; the sensory evaluations of cucumbers were grade 4.6, 3.1, 3, 2.7, 3.9, and 3.2, respectively. The quality of cucumbers marketed under 13 degrees C+SF was the best after 72 hours harvest. The sensory evaluation of cucumbers was grade 4.2, the weight loss of cucumbers was 0.66%, and the chlorophyll, vitamin C and TSS contents of cucumbers were 0.58 mg/100g, 4.55mg/100g and 3.6% respectively after 72 hours harvest.