Effect of gum Arabic edible coating on weight loss, firmness and sensory characteristics of cucumber (Cucumis sativus L.) fruit during storage.
Year: 2012
Type: article
Abstract: The effect of application of gum arabic edible coating on weight loss, firmness and sensory characteristics was investigated for cucumber fruits. Cucumber was coated with gum arabic at different concentration (5, 10, 15 and 20%) and stored at 10 and 25 o C for up to 16 days. Gum coating significantly reduced weight loss of the fruits at both storage temperatures. The firmness of the control fruits significantly (p≤0.05) decreased with the storage time at both 10 and 25 o C. The application of gum edible coating delayed softening of cucumber fruit during 16 days of storage at 10 and 25 o C. Sensory characteristics of cucumber such as color, taste, tenderness, appearance and overall acceptability of coated (5-20%) cucumbers were much better preserved while storing at 10 and 25 o C for 16 days.
Source: Pakistan Journal of Botany
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W2338446019