تلخیص
Edible coating has been used for preserving the quality and safety of fresh fruit and vegetables. The
ability of polysaccharide-based (carboxy methyl cellulose and corn starch) coatings to extend the shelf
life and quality of cucumber fruit during storage at ambient temperature of 25-28oC and relative
humidity of 83-95% was investigated . The results indicated that coated cucumber showed a
significant delay in weight loss, firmness, pH, total soluble solids, ascorbic acid and total microbial
counts compared to uncoated ones. Sensory evaluation results showed that coatings maintained the
visual quality of the cucumber during the storage time. The results suggested using carboxy methyl
cellulose and corn starch can extend the shelf life of cucumber during storage in ECS for 7 weeks.
Adetunji Charles Oluwaseun, Arowora Kayode A, Fawole Oluyemisi Bolajoko, Adetunji Juliana Bunmi, Olagbaju AR. (2013) EFFECT OF EDIBLE COATINGS OF CARBOXY METHYL CELLULOSE AND CORN STARCH ON CUCUMBER STORED AT AMBIENT TEMPERATURE, Asian Journal of Agriculture and Biology, Volume 1, Issue 3.
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