ABSTRACTThe ethyiene‐forming enzyme system (EFE) in cucumber fruit (Cucumis sativus L.cv. Burpee Hybrid II) developed an increased tolerance to hot water immersions of 30 to 60 min at 45°C and 30 to 50 min at 46°C when conditioned at 32.5 ± 0.5°C in air for 24 hr. Thermodynamic analysis of the heat inactivation of the ethyiene‐forming enzyme (EFE) system in conditioned and unconditioned cucumbers showed: Increased D‐value in the heat resistant EFE of conditioned cucumbers; larger energies of activations and Q10for conditioned cucumbers; larger entropy and enthalpy changes in conditioned cucumbers. The EFE system in conditioned cucumbers was in a more ordered state than in control cucumbers which was speculated to be due to the formation of hydrophobic bonds during conditioning thereby increasing the thermostability of the E
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