Shelf-life Assessment on European Cucumber Based on Accelerated Temperature–Humidity Stresses (original) (raw)
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Effects of different postharvest treatments on nutritional quality and shelf life of cucumber
Controlled atmosphere and modified atmosphere packaging technology used to slowdown the process of ripening and senescence during storage of many fresh fruits and vegetables. The present study was conducted at the laboratories of Department of Horticulture, Bangladesh Agricultural University, Mymensingh to study the effects of different postharvest treatments on nutrient quality and shelf life of an important vegetable named cucumber during the period of 3 August to10 September, 2008. The experimental treatments were control, fruit wrapped in aluminum foil, fruit held at 5˚C with or without plastic wrap, fruits held at 15˚C with or without plastic wrap, fruit wrapped in plastic bag and held at ambient condition. The single factor experiment was laid out in completely randomized design. Cucumber fruits when wrapped in plastic bags and held at 15˚C had the longest shelf life (12 days). Vitamin C content in cucumber fruit declined with storage duration. The vitamin C content in fresh cucumber was 8.68 mg/100g, which declined to 5.45 mg/100g at the 12th day of storage. This study finds out that cucumber fruits should be kept at 15˚C with plastic bag wrap for maximum time storage. Though cucumber is a perishable product, it can be stored up to 12 days at 15˚C with plastic bag wrap in a minimal cost.
Acta Horticulturae, 2010
Immature green cucumber ('Padmini') fruits were individually shrink wrapped with Cryovac D955 (60 gauge) film and stored at 12±1°C, 90-95% RH as well as ambient conditions (29-33°C, 65-70% RH). At 12±1°C and 90-95% RH, individual shrink wrapped cucumber recorded minimum PLW (0.66%) as compared with unwrapped fruits (11.11%) at the end of refrigerated storage (15 days). The loss of firmness was maximum (1304.6-876.6) in unwrapped cucumbers whereas in shrink wrapping, minimum loss in firmness (1304.6-1065.3) was observed after 12 days storage at 12±1°C and 90-95% RH but greater loss of weight and firmness makes the control cucumbers unmarketable after 9 days of storage. There was no rotting at all both in shrink wrapped and unwrapped cucumbers up to 15 days of storage at 12±1°C and 90-95% RH. After 15 days storage of shrink wrapped cucumbers at 12±1°C and 90-95% RH, there was loss of green colour and development of yellowness and decay. The sensory attributes score was highest in shrink wrapped cucumbers as compared to unwrapped cucumbers at the end of both storage conditions. Thus, it can be concluded that individual shrink wrapped (60 gauge) cucumber can be stored well up to 15 days at 12±1°C and 90-95% RH and for 5 days at ambient conditions (29-33°C, 65-70% RH) with maximum retention of green colour, no spoilage, minimum weight and firmness loss and very good sensory quality attributes whereas, unwrapped fruits can be stored well up to 9 days at 12±1°C and 90-95% RH and for 2 days at ambient conditions with maximum retention of physico-chemical quality attributes.
Egyptian Journal of Horticulture, 2019
IBRAHIM N. NASEF use of combined treatments in the commercial practices to maintain quality fruit and vegetables has been successfully applied. Application of combined treatments may lead to less dependence on refrigeration of perishable products during handling, thus reducing energy which is required in local and short-distance distribution chains (Toivonen, 2009). In this respect,calcium in combination with heat treatments reduced decay and maintained quality of apples (Conway et al., 1994), preserved fresh-cut apple (Aguayo et al., 2015), improved physicochemical and physical parameters of kiwifruit (Shahkoomahally and Ramezanian, 2015), controlled microbial growth in fresh-cut melon (Silveira et al., 2011), improved firmness of strawberry (Shafiee et al., 2010), delayed the anthracnose symptoms and improved the quality of papaya (Ayón-Reyna et al., 2017). However, there is no report on combination of calcium chloride and hot water on cucumbers quality during storage under cold stress. Additionally, no information isavailable about the quality attributes of cucumbers during shelf life at room conditions after cold storage. Consequently, this study aimed to investigate the effect of calcium chloride combined with hot water onweight loss, appearance, color, taste, firmness, SSC and sugars, total phenolic, chilling injury, electrolyte leakage andperoxidase and catalase activity during cold storage and shelf life at room conditions. Materials and Methods Plant materials, treatments and storage conditions Cucumber fruits cv. Dahshan were harvested on January 29, 2017 in the first season and on January 21, 2018 in the second season from a commercial organic farm under greenhouse in Elkassaseen, Ismailia, Egypt. Fruits were delivered within one hour to the
Nepalese Journal of Agricultural Sciences, Vol. 26, 2024
A comparative impact analysis about conventional packaging materials and modified atmosphere packaging (MAP) on the postharvest life of cucumber was conducted in the post-harvest lab of HICAST on mid June 2023. The experiment was conducted under ambient condition of 28-32℃ and 70-80% relative humidity. Five different treatments consisting of one control and 4 different packaging materials which included polythene bag, perforated polythene, muslin cloth and MAP bag were applied to access the effect on post-harvest life and different quality parameters of cucumber. The experimental setup was based upon completely randomized design with each treatment being replicated four times. The physiological loss of weight (PLW) across treatments ranged from 0.35% to 9.37% (days 1-4) and 1.13% to 9.55% (days 4-8) with cucumbers in nonperforated polythene bags recording lowest PLW at 0.35% and 1.13% in both cases. The firmness of cucumber initially which was at 2.856 kg/cm2 decreased to a range of 1.410 to 2.410 kg/cm2 by day8 with biodegradable MAP bags retaining the maximum firmness while the control group had lowest. MAP also ensured stable TSS, delayed chlorophyll degradation, and maintained cucumber freshness throughout storage. During the experiment MAP demonstrated superior performance in preserving various quality parameters and also significantly enhanced cucumber marketability over extended storage period. While polythene can reduce weight loss, it raises problems with firmness, marketability of the packaged material along with its pertinent environmental issues. The MAP stands superior over conventional polythene packaging by preserving the overall quality of cucumbers for longer period. Key words: MAP, Post-harvest, Cucumber, Packaging Materials, shelf life
Postharvest Biology and Technology, 1999
Fruit from eight Plant Introduction (PI) lines, 12 F 1 hybrids of crosses between chilling-sensitive and chilling-resistant lines and two commercial cultivars of cucumber (Cucumis sati6us L.) were stored for 7 days at 1 or 4°C followed by 2 days at 24°C and evaluated for chilling injury. The chilling-induced symptoms and physiological dysfunctions compared included visible pitting, decay, weight loss during storage at low temperature, electrolyte leakage, chlorophyll fluorescence ratios, respiration rates and pyruvate accumulation in the mesocarp tissue. Severity of chilling-induced injury among the lines, hybrids and cultivars depended on the particular symptom or physiological dysfunction examined. Fruit from all lines, crosses and cultivars exhibited greater injuries after storage at 1°C than after storage at 4°C. Other than visible pitting and decay, only small, sometimes indistinguishable, differences were observed among the various lines as to their sensitivity to low temperatures. In this study, chlorophyll fluorescence ratios proved to be of little value in distinguishing between chilling-sensitive and chilling-resistant lines of cucumber. Decay and weight loss were the only measurements that were significantly correlated with chilling-induced visible pitting. Respiration rates were correlated with weight loss, but not with visible pitting and decay, during storage at 1 and 4°C. It is concluded that low temperatures do not affect all biochemical and physiological processes of cucumber to the same extent. Furthermore, there is a continuum of sensitivity of each process to low temperature, and whether a cultivar is deemed to be chilling-sensitive or chilling-resistant depends on which particular biochemical or physiological process is evaluated. (A.C. Purvis) 0925-5214/99/$ -see front matter © 1999 Elsevier Science B.V. All rights reserved. PII: S 0 9 2 5 -5 2 1 4 ( 9 9 ) 0 0 0 3 7 -X
Iranian Journal of Nutrition Sciences and Food Technology, 2019
Since cucumbers suffer from a short postharvest life, applying different technologies is increasingly used as effective ways to increase their shelf life and quality. In this study a combination of chitosan-limonene coating and MAP storage has been used as a postharvest treatment to maintain cucumber quality. Samples were stored in three different packages: A (21% O 2 , macro-perforated package to be in equilibrium with air); package B (active MAP, starting concentrations 10% O 2 + 5% CO 2); package C (passive MAP starting concentrations 21% O 2 + 0.1% CO 2); they were stored at three temperatures (20, 10, and 4 °C). Quality parameters of cucumber such as weight loss, firmness, color, pH, fungal growth, T g , organoleptic properties were determined. Interactive effects of coating, package, temperature, and storage time showed that coating and MAP in general had positive effects on several quality aspects. Coating combined with active MAP had the most positive effect on most postharvest attributes. However, using active MAP at higher temperature led to quality problems and is only useful if storage time is short. The combined usage of active MAP and chitosan-based coating on cucumber represents an innovative and interesting method for commercial application.
Predicting keeping quality of batches of cucumber fruit based on a physiological mechanism
Postharvest Biology and Technology, 2002
The keeping quality for a cucumber, defined as the time the colour remains acceptable to the consumer, depends on the state of the chlorophyll metabolism. By building a physiological model of the chlorophyll metabolism for cucumbers and using colour data from cucumbers stored at 12, 20 and 28°C, the parameters of the model were estimated with time and temperature simultaneously as explaining variables. Colour data were expressed as ratios of the separate intensities of the red, green and blue (RGB) values from a 3CCD digital camera, namely blue/red (B/R) and blue/green (B/G). The explained variance obtained was more than 93%. The model structure is generic in nature and describes the postharvest colour behaviour in time and temperature for cucumbers, irrespective of growing conditions and cultivar. For six batches, from three cultvars over two growing seasons, the batch keeping quality, i.e. the time that 95% of all cucumbers in a batch had an acceptable colour, was obtained at 20°C. A batch was defined as all cucumbers from one grower, one cultivar and one harvest. It is shown that, for batches grown in the spring season, high (colour) keeping quality related to high resistance against bacterial spoilage. Model parameters were estimated using either B/R or B/G colour data. Comparing the model parameters, it was deduced that the average initial colour measurement, expressed as the ratio of the red and green intensities (R/G), would be indicative for the batch keeping quality. It was possible to predict batch keeping quality, on the basis of initial colour measurements only, with a percentage variance accounted for R 2 adj of 94%. As the basis of the batch keeping quality predictions is a generic model, it might be possible to predict batch keeping quality for many other products which have green colour as the limiting quality attribute.
Accelerated Shelf-life Testing to Predict Quality Loss in Romaine-type Lettuce
HortTechnology, 2021
The postharvest life of lettuce (Lactuca sativa) is variable and negatively affected by mechanical injury, incomplete cooling, and poor genetic quality. Lettuce breeders are developing cultivars with a longer shelf life and rely on subjective, destructive, and time-consuming methods for quality analysis. One method of accelerating quality evaluations is known as accelerated shelf-life testing (ASLT), which has the potential to assist breeders in assessing lettuce quality and shelf life. The objective of this research was to determine the quality traits that significantly affect shelf life to develop an ASLT procedure to rapidly assess the postharvest quality of lettuce accessions in breeding programs. In Test 1, Romaine lettuce quality was evaluated using one subjective and five objective parameters during storage at 5, 10, 15, or 20 °C. Results determined that weight loss, lightness*, and hue* angle were best correlated with the overall appearance rating, whereas storage at 10 or 1...
LWT - Food Science and Technology, 2012
Shelf-life is the time period during which products retain market-acceptable quality while meeting legal and safety requirements. Deterministic models yield single value estimations of shelf-life typically based on average or worst-case values for input parameters. In deterministic calculations, considering the input parameter variability can be challenging. In this study, a Monte Carlo procedure and the G.A.B. model for moisture sorption isotherms were used to predict shelflife frequency distributions for intermediate moisture (IM) tomato slices, and low moisture (LM) onion flakes and sliced green beans. End of shelf-life for IM tomato slices (initial a w = 0.8) was assumed to occur for a 10% moisture loss, and when a w changed from 0.25 to 0.4 for LM onion flakes and LM sliced green beans. The estimated shelf-life for tomato slices, LM onion flakes, and LM sliced green beans based on the deterministic approach was 243, 86, and 79 days, respectively. The Monte Carlo procedures yielded shelf-life frequency distributions with values ranging 181-366, 76-95, and 71-90 days, respectively. Products would fail before the deterministic shelf-life value with an unacceptably high probability of 51.6, 48.6, and 53.0 %, respectively. If 5 % is an acceptable probability that the actual shelf-life is shorter than specified, the estimated values would be 211, 81, and 73 days, respectively. X m and K were the most influential G.A.B parameters on the shelf-life of the three products. The package area, product amount, and water vapor transmission rate were high contributors and had the expected effect on shelf-life as demonstrated by deterministic estimations.
Postharvest Biology and Technology, 2018
This study investigated the effects of treating cucumbers with short hot water dipping at 45 (SHW45) and 55°C (SHW55) for 5 min compared to fruit dipped in 25°C water (C). The purpose was to alleviate chilling injury, prevent decay, maintain sensory quality and induce antioxidant enzymes during storage. The cucumbers were held at 4°C for 7, 14 and 21 d and shelf life at 20°C for 2 and 4 d. Weight loss, appearance, decay, color, firmness, taste, soluble solids content (SSC), chilling injury (CI), total, reducing and non-reducing sugars, phenolics, electrolyte leakage (EL), peroxidase (POD) and catalase (CAT) activity were measured. The results revealed that SHW55 treatment had the lowest weight loss, CI, EL and POD activity, and had the best appearance, color, taste, and the highest CAT activity during cold storage and shelf life compared with C and SHW45. However, no significant effects were found between C, SHW45 and SHW55 on total, reducing sugars and SSC. No decay appeared on cucumber fruit with SHW55 treatment during the storage period. It may be possible to use SHW55 in a packinghouse as a safe commercial treatment to maintain quality, prevent decay and mitigate chilling injury, prolong storage period and possibility to store cucumber fruit at a non-optimal low temperature.