EFFECT OF WAX COATING ON THE QUALITY OF CUCUMBER FRUITS DURING STORAGE | ||
| Misr Journal of Agricultural Engineering | ||
| Article 3, Volume 29, Issue 4, October 2012, Pages 1271-1294 PDF (856.38 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/mjae.2012.100665 | ||
| Authors | ||
| Adel A. Bhansawi1; El-Sayed G. Khater2 | ||
| 1Prof., Agricultural Engineering Department, Faculty of Agriculture, Benha University, Egypt. | ||
| 2Lecturer, Agricultural Engineering Department, Faculty of Agriculture, Benha University, Egypt. | ||
| Abstract | ||
| The main objective of this work was to study the effect of waxing and storage temperature on cucumber fruits quality. The parameters study include: diameter change, length change, weight loss, volume change, surface area change, hardness, TSS and shelf life on cucumber fruits. The obtained results can be summarized as follows: The diameter change decreases with increasing wax solution, meanwhile, the diameter change increases with decreasing temperature storage. The length change decreases with increasing wax solution and it increases with decreasing temperature storage. The weight loss decreases with increasing wax solution but it increases with decreasing temperature storage. The volume change decreases with increasing wax solution, meanwhile, it increases with decreasing temperature storage. The surface area change decreases with increasing wax solution but it increases with decreasing temperature storage. The hardness decreases with increasing wax solution but it increases with decreasing temperature storage. The TSS decreases with increasing wax solution but it increases with decreasing temperature storage. The shelf life increases with increasing wax solution but it increases with decreasing temperature storage. | ||
| Keywords | ||
| wax coating; storage temperature; cucumber; fruit size change; weight loss; TSS; hardness; shelf life | ||
| References | ||
|
Alique, R., J. P. Zamorano, M. L. Calvo, C. Merodio and J. L. De La Plaza (1994). Tolerance of cherimoya (Annona cherimola Mill.) to cold storage. J. Amer. Soc. Hort. Sci., 119: 528 – 528.
Amarante, C., N. H. Banks and S. Ganesh (2001a). Effects of coating concentration, ripening stage, water status and fruit temperature on pear susceptibility to friction discolouration. Postharvest Biol. Technol. 21: 283 - 290.
Amarante, C., N. H. Banks and S. Ganesh (2001b). Relationship between character of skin cover of coated pears and permeance to water vapour and gases. Postharvest Biol. Technol. 21: 291 - 301.
Apeland, J. (1966). Factors affecting non-parasitic disorders of the harvested product of cucumber. Acta Hort. 4: 102 – 104.
CAPMS (2011). Annual year book for general statistics. Egypt: Central Agency for Public Mobilization and Statistics of ARE.
Fernández-Trujillo, J. P., J. A. Martínez (2006). Ultrastructure of the onset of chilling injury in cucumber fruit. J. Appl. Bot. Food Qual. 80, 100–110.
Fukushima, T., M. Yamazaki and T. Tsugiyama (1977). Chilling-injury in cucumber fruits. I. Effects of storage temperature on symptoms and physiological changes. Sci. Hortic. 6, 185–197.
Lucier, G. and A. Jerardo (2007). Vegetables and Melons Outlook/VGS-319. Economic Research Service, USDA.
Marcellin, P. and R. Ulrich (1983). Comportament des fruits et légumes en conditions modulées et programmées. Int. J. Refrigeration 6, 329–336.
Martínez, J. A., J. P. Fernández-Trujillo (2007). Necrotrophic fungi associated with epidermal microcracking caused by chilling injury in pickling cucumber fruit. Pesq. Agropec. Bras. 42, 593–598.
Musmade, A. M. and U. T. Desai (1998). Cucumber and melon. In: Salunkhe, D.K., Kadam, S.S. (Eds.), Handbook of Vegetable Science and Technology. Marcel Dekker Inc., New York, pp. 245–272.
Nasser, W. E. (1999). "Waxes, Natural and Synthetic". In McKetta, John J. Encyclopedia of Chemical Processing and Design. 67. New York: Marcel Dekker. p. 17. ISBN 0-8247-2618-9.
Pérez-Díaz, I. M., R. F. McFeeters (2008). Microbiological preservation of cucumbers for bulk storage using acetic acid and food preservatives. J. Food Sci. 73, M287–M291.
Ryall, A. L. and W. J. Lipton (1979). Handling, transportation and storage of fruits and vegetables. Second edition, AVI Publishing Company, INC. Westport, Connecticut.
Snedecor, G. W. and W. G.Cochran (1980). Statistical methods, 7th (Ed.), Iowa State Univ. Press, Ames, Iowa, U.S.A.
Tatsumi, Y., K. Maeda and T. Murata (1987). Morphological changes in cucumber fruit surfaces associated with chilling injury. J. Japan Soc. Hort. Sci. 56, 187–192.
Tatsumi, Y., M. Isogai, S. Sei and V. Srilaong (2006). Changes in ascorbic acid content and ascorbate metabolism-related enzyme activities during storage in cucumber (Cucumis sativus L.) and balsam pear (Momordica charantia L.). Acta Hortic. 712 II, 755–761.
Thirupathi, V., S. Sasikala and Z. J. Kennedy (2006). Preservation of fruits and vegetables by wax coating. Science Tech Enterpreneur.
Thompson, A. K. (1998). Controlled atomosphere storage of fruits and vegetables. P. 166 – 167. CAB International Wallingford Oxon, UK.
Wang, C.Y., 1989. Chilling injury of fruits and vegetables. Food Rev. Int. 5, 209–236.
Yonemoto, Y., H. Higuchi and Y. Kitano (2002). Effect of storage temperature and wax coating on ethylene production, respiration and shelf-life in cherimoya fruit. J. Japan. Soc. Hort. Sci., 71 (5): 643 – 640. | ||
|
Statistics Article View: 271 PDF Download: 454 |
||
