EFFECT OF SOME EDIBLE COATINGS ON STORABILITY OF ORGANIC CUCUMBER FRUIT

Abstract: T
he aim of this study was to improve organic cucumber (Basandra Hypard ) storability by testing the effect of edible coating with Chitosan, Cassava starch, Gelatin, Xanthan .This experiment was carried out on cucumber during 2014 and 2015 seasons, to extend postharvest life and to maintain their quality, respectively. Samples were stored in a refrigerator (10 °C) for 28 days and at a relative humidity of 90%. Samples were taken at regular intervals for analysis. The changes in decay, weight loss, firmness, total chlorophyll, total acidity, TSS, total colony count and mold & yeast count of the coated and control samples with storage. All treatments maintained compared to control were evaluated during different periods (28 days) of storage, recorded the lowest microbial count and mold& yeast colonies. On the other hand edible coatings exhibited a beneficial effect on the quality of fresh cucumber. Where's the two treatment had a remarkable influence on reducing weight loss by retarding of firmness loss, reducing microbial growth, steadiness & stability of color and increasing the shelf life period.
Publication year 2015
Organization Name
Author(s) from ARC
External authors (outside ARC)
    ، هدى حلمى على 2. المعمل المركزى للزراعة العضوية – مركز البحوث الزراعية – الجيزة – مصر
Publication Type Journal
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