Effect of chemical treatment on the fatty acid composition of european cucumber fruit during cold storage

Mature green European cucumber fruits (Cucumis sativus L. cv. ‘V‐5’), grown in the greenhouse, were treated with butylatedhydroxytoluene (BHT) and calcium chloride, stored at 4°C for 7 days and transferred to 20°C for another 7 days. There were no visible symptoms of chilling injury on cucumbers during cold storage, but surface pitting and shrinking started 2 days after fruits had been transferred to 20°C. Total lipid content was not affected by chilling or chemical treatment, but changes in the lipid classes were observed. Neutral lipids were increased and phospholipids decreased. Laurie and myristic acids were decreased by chilling and chemical treatment, and palmitic acid increased in each lipid class with BHT treatment. Linoleic acid was increased by CaCl2 treatment in each fraction. Linolenic acid response varied with chilling and chemical treatment. The unsaturation ratio of 18‐carbon acids was increased for total lipids and phospholipids.