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Quality Retention and Shelf-life Extension in Mediterranean Cucumbers Coated with a Pectin-based Film

Author(s): M. Moalemiyan | H. S. Ramaswamy

Journal: Journal of Food Research
ISSN 1927-0887

Volume: 1;
Issue: 3;
Date: 2012;
Original page

Edible coating is a simple and inexpensive concept for extending post-harvest life of fruits and vegetables. In this study, cucumbers were coated with different pectin-based emulsions to preserve the fruit quality and extend the post harvest shelf life. The formulations consisted of pectin, beeswax, sorbitol, water, and an emulsifying agent. By monitoring the physiological and quality parameters, the coating effects on the storability of cucumber fruits at 23°C and 40% RH (display cabinet), and 12°C and 85% RH (cold room) were determined. The parameters included weight loss, respiration rate, firmness, color, soluble solids and chlorophyll content. The coating markedly reduced weight loss and respiration rate at both temperatures. In addition, the coating reduced loss of firmness, color, chlorophyll and total soluble solids, and extended the storage life of cucumber fruits at both storage conditions.
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