The Study of Cucumber Green-keeping and Fresh-keeping

摘要

The paper studies the method of cucumber green-keeping and fresh-keeping. The method is adding a pre-cooling with salt of MgSO_4 before cucumbers preservation in 10°C-12°C. The physiological and biochemical indexes were measured during 12 days of storage. The three indexes are: (l) rate of water loss; (2) respiratory intensity; (3) content of chlorophyll. The results show that the method of pre-cooling with salt of Mg before preservation in 10°C-12°C takes effect of green-keeping and fresh-keeping.