Chilling-injury in cucumber fruits. II. Chemical analyses of leakage substances and anatomical observation of symptoms

From the chemical composition of leakage substances, it was concluded that there was greater leakage of micro-molecule components in cucumber fruits which had been chilled to 0°C than in fruit chilled to 5°C. However, leakage of macro-molecule components was greater in the 5°C fruit than in the 0°C fruit with longer periods of storage. These results suggest that the plasmalemma develops leakage in the 0°C fruit, whereas there is membrane breakage in the 5°C fruit.Microscopic observations support this assumption.