Effect of vibration and broken cold chain on the evolution of cell wall polysaccharides during fruit cucumber (Cucumis sativus L.) shriveling under simulated transportation

The fruits and vegetables often result in shriveling, which can significantly affect the quality in terms of texture, appearance, and saleable weight during transportation and storage. In this study, fruit cucumbers (Cucumis sativus L.) were subjected to vibration followed by storing them under isothermal and non-isothermal conditions (simulated broken cold chain) for 15 days. Water movement, cell wall polysaccharides and degrading enzymes, cell wall structure of cucumbers were determined. The findings revealed that water initially migrated from the inner pericarp of cucumber. Vibration and broken cold chain damaged the fruit cell wall and cell wall polysaccharides, and increased degrading enzymes, which promoted the water movement from the tissues to the exterior, causing severe shriveling of cucumber. Firmness loss accompanied with cucumber shrivel appeared by as early as 6 days of storage after vibration (5.5 Hz), with decrease of 19.88–29.93 %. However, this phenomenon was not observed in the control cucumber until 12 days after storage with firmness of 8.22 N. Therefore, this study shows that simulated transport vibration and broken cold chain could cause intracellular damage in cucumber tissues, which expedites the process of water loss, degradation of cell wall polysaccharides and shriveling process. The study also reveals that precise temperature control and avoiding vibration of transportation in cold chain logistics of cucumbers are important in maintaining the product quality during storage and transport.