Volume and specific gravity of cucumber fruits as affected by moisture condition after harvest

When cucumber fruits were stored at temperatures of 10, 20 and 30°C, in conditions that were so wet that they were able to absorb water freely through the skin, they maintained a constant specific gravity which was a hhigh as it had been at the time of picking, with a hyperbolic increase in volume. After removal to unsaturated vapour conditions at 20°C, their volume and specific gravity changed in a similar way to these of fruit which had not been in wet storage. Storage in humid conditions at 10°C resulted in almost constant specific gravity and volume, but storage at 20 or 30°C produced a gradual increase in volume as well as a decrease in specific gravity of fruits, in spite of the fresh weight showing little change. After removal of these fruits to unsaturated vapour conditions, the volume and specific gravity changed at a much faster rate with their specific rates having a peak. The shorter the humid storage, the higher the peak. The decrease in the specific gravity of picked cucumber fruits was discussed in relation to the presence of water stress.