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Cucumber is one of the important horticulture crops that need to extend its shelf-life under storage conditions. The effect of hot water pretreatment on physical, chemical, and texture properties of cucumbers under cold storage conditions were studied. Experiments included 9 treatments start by submerge the cucumbers in hot water at different temperatures (25, 40, 55 C), each treatment was running for different times (5, 15, and 25 min), then compared with control treatment. All treatments were stored under cold storage conditions (4 C AE 1, 85-90%, RH) for four storage periods (3, 6, 9, 12 days), at each storage period changing in cucumber properties were measured. Statistical and regression analysis were conducted to the obtained data. Results revealed the best treatment (submerge in water bath 55 C for 5 min) had the lowest value of volume 357 mm 3 , weight loss (24.70%), firmness loss (5.35%), and had the best appearance, color during cold storage and shelf life compared with other treatments.However, significant differences were found between all treatments on texture and chemical properties of cucumber. It may be possible to use this treatment in a packinghouse as a safe commercial treatment to extend the shelf-life and maintain quality properties of cucumber under cold storage conditions. Practical applicationsCucumber (Cucumis sativus L.) is one of the most important fruiting vegetables especially in Saudi Arabia. Maintaining the postharvest qualities and quantities are an important standard to enhance global food supply in an effective manner to a large extent. High temperature and low relative humidity and Lack of interest to postharvest technology especially in Al-Ahsa, Saudi Arabia are the most important environmental factors affecting the quality of cucumbers, as well as, consumer acceptance for it offered at the department of products. To improvement the cucumbers quality, the present work was taken-up with an aim to optimize the postharvest conditions of cucumber after harvest process. The optimized conditions were found to maintain vegetables with satisfactory sensory qualities using hot water pretreatments after harvest which consider one of the important factor to determine the shelf stability of any food. Therefore, improving the postharvest conditions will always ensure quality production.

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Fruit quality is a crucial factor in affecting shelf-life and purchase choice for customers. Protecting the quality of cantaloupe fruits in the chain from harvest to marketing is a very important process. The objective of this study was to investigate the dynamic characteristics of cantaloupe fruit during excitation, to investigate the effect of vibration strength on the mechanical characteristics of cantaloupe fruit, and to show the effects of this strength on the mechanical damage of cantaloupe. Experiments were performed to measure the dynamic behavior of cantaloupe fruit during transportation and to evaluate the dynamic behavior of the packaging and the damage to the cantaloupes due to transient vibration during transportation. The results show that using the paper pulp tray packing method reduces cantaloupe damage and improves their quality during harvest and post-harvest processes. The range of resonance frequencies is important for the transporting of cantaloupes; a higher starting resonance is an indication of a stiffer cantaloupe bottom, and the paper pulp tray shifts the resonance frequency when compared to volume packing methods. Another interesting observation in this study is that a fruit with a high internal damping capacity is not as injured by exciting vibrations as a fruit with a low damping capacity, even if its natural frequency falls within the range of excitation.

In order to better design, fabricate and control pear handling machine, we should take into account mechanical and rheological properties of pear fruits as related to handling process. The changes in rheological properties of pears stored at 5, 15, 25 °C and variable (fluctuating) temperature for 12 days were evaluated in terms of elasticity and viscosity parameters using creep tests. The elasticity and viscosity parameters in creep tests in general decreased with increase in storage time both under constant and variable storage conditions. For the variable storage condition, a bulk mean temperature calculated to account for a series combination of storage time and temperature to which the pears subjected. The changes in rheological properties due to variable storage temperature were described as a function of storage time. The result indicated that except the viscosity parameter of the Maxwell component of the four-element model, it was possible to describe the changes in rheological properties as a function of storage time, which are better physical parameters to estimate the quality of pears.