ABSTRACT. Hyperspectral images of cucumbers were acquired before and during cold storage treatment as well as during subsequent room temperature (RT) t is well known that many fruits and vegetables are sensitive to chilling and are damaged during the storage and transportation process at low temperatures. Cucumber is one of such produce and is apt to suffer chilling injury from relatively short periods of time at low temperatures. The major symptom of chilling injury in cucumber is surface pitting, which is then followed by water soaking associated with tissues collapse and shriveling. Extensive decay occurs when chilling injured cucumbers are returned to warmer temperatures, and damaged areas can become sites for further fungal decay and bacterial infection. Accumulated bacterial pathogens from these areas can be transmitted to humans by consumption of uncooked or mishandled cucumbers.
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