English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Pickling cucumbers stored at five temperatures and four relative humidities were examined for growth of eight microbial groups, the activities of two enzyme systems (pectinolytic and cellulolytic), and weight loss. Twenty-four storage tests for 6 days each were conducted during the 2-year study. In general, microbial populations of the eight groups increased rapidly at the higher temperature (&gt;21 C) and humidity (&gt;70%) treatments. Moisture loss of the cucumbers was rapid with combinations of high temperatures and low humidities. The results suggest that the best environmental conditions for storage or transport of cucumbers would be a combination of low temperature (10 C) with high relative humidity (about 95%). These conditions minimized undesirable microbial, enzymatic, and physical changes of stored, pickling cucumbers.

Influence of Temperature and Humidity on Microbial, Enzymatic, and Physical Changes of Stored, Pickling Cucumbers