Role of Gas Diffusion in Bloater Formation of Brined Cucumbers

Abstract

ABSTRACTA method was developed to measure diffusion rates of CO2 and N2 through fresh and brined cucumber tissue to examine the role of gas diffusion in bloater formation. The diffusion rate of CO2 was 3.2 times greater than N2 through fresh and 2.4 times greater than N2 through brined cucumber tissue. The ratio of the diffusion rates of CO2 to N2 through brined cucumbers was not significantly altered from that of fresh fruit. Solubility of gases was determined to be a factor governing the rate and extent of bloater damage. Maximum rates of increase in expansion volume of N2‐exchanged cucumbers was 0.42, 1.30, and 11.90% hr−1 for brines purged with Ar, CO2, and SO2, respectively, and 0.89% hr−1 for Ar‐exchanged fruit following purge of the brine with CO2.