HEAT ENDURANCE PROPERTY AND PHYSIOLOGICAL REACTION OF CUCUMBER TO HEAT TREATMENT

The changes of fruit hardness, chlorophyll content, titratable acid (TTA), total soluable solids (TSS) ,Vc content and respiration rate, malondialdehyde(MDA)content, and POD, SOD,CAT activity were studied in the period of Heat Treatment(FIT) of 42℃ ,37℃ and CK (20℃) in №. 4 Xindan cucumber. The results showed HT had great influence on quality and physiology, HT could cause a decline of fruit hardness, chlorophyl 1 content,titratable acid (TTA) and Vc content' increase of respiration rate, MDA content activities of POD, SOD. The appropriate HT for №.4 Xindan cucumber was 42℃ within 12 hours and 37℃ within 24 hours according to cucumber heat endurance.