Abstract:
Cucumber is non climacteric but sensitive to presence of ethylene which can induce
its ripening. Common assumption when cucumber are mixed load with ethylene
producer, i.e. tomato it will cause adverse effect on cucumber. The aim of this study
is to see the effects of ethylene produced by tomato on cucumber during storage at
ambient temperature. In this study, 1 kg of cucumber are packed together with
tomato in 1 :0, 1: 1, 1 :2, and 1 :4 ratio by weight. Evaluation of ripening of cucumber
based on weight loss, loss of firmness and degreening of cucumber is taken daily for
eight days. The results derived from this study shows in weight loss, there is no
significant difference (P<0.05) between the treatments. Thus, weight Joss is not a
good indicator of ripening of cucumber during 8 days of storage with tomato. On the
other hand for Joss of firmness being the parameter for ripening of cucumber, there is
significant difference between the treatments. Treatment 1 that is storing cucumber
and tomato with ratio 1 : 1 appears to give minimal effect of loss of firmness of
cucumber whereas treatment 2, ratio 1 :2 and 3, ratio 1 :4 are about the same. This is
due to 2kg of tomato is enough to generate saturation concentration of ethylene to
give effect on cell wall degradation. For the third parameter, that is surface color
change, treatment 1 also appears to give minimal effect on degreening of chlorophyll
in cucumber. Treatment 2 and 3 give higher impact on degreening of cucumber. In
conclusion, the best ratio by weight if mixed load is unavoidable is 1 kg of cucumber
to 1kg of tomato for 8 days of storage where the ripening effect of cucumber based
on the parameter that has been determined is minimal.
