Volume 20, Issue 144 (2024)
FSCT 2024, 20(144): 112-130 |
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Fakorizadeh S, daneshvar M, Zare-Bavani M. Postharvest application of chitosan and putrescine on maintaining the quality and extend shelf-life of cucumber (Cucumis sativus L.). FSCT 2024; 20 (144) :112-130
URL: http://fsct.modares.ac.ir/article-7-65931-en.html
URL: http://fsct.modares.ac.ir/article-7-65931-en.html
1- Department of Horticultural Science, Faculty of Agriculture, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
2- Department of Food Science, Faculty of Animal and Food Science, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran. , mzarebavani@asnrukh.ac.ir
2- Department of Food Science, Faculty of Animal and Food Science, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran. , mzarebavani@asnrukh.ac.ir
Abstract: (479 Views)
Cucumber fruits have a short shelf life in the post-harvest stage due to high water content, high metabolic activity, and spoilage caused by the growth of microorganisms. In this research, the effects of putrescine (0, 0.5, 1, and 2 mM) and chitosan (0, 0.5, 1, and 1.5%) on some characteristics of cucumber fruit during storage at 12±1 degrees Celsius during storage (0, 10, and 20 days) and one day at 25 degrees Celsius was investigated. The results showed that chitosan and putrescine significantly prevent weight loss, maintain total soluble solids, titratable acidity, pH, firmness, total chlorophyll of skin, and ascorbic acid and improve the sensory quality of cucumber fruit during storage. The lowest weight loss and the highest firmness were obtained in the treatment of 1.5% chitosan and 2 mM putrescine at 10 and 20 days of storage. Also, the highest amount of soluble solids, titratable acidity, total chlorophyll, vitamin C, total antioxidant, total phenol, and the lowest amount of pH, and decrease in sensory quality in 10 and 20 storage times related to the treatments of 1.5% chitosan and 2 mM putrescine that showed a significant difference with the control treatment. 1% and 1.5% chitosan coating treatments showed no significant difference in other traits measured during storage, except for weight loss. It seems that pretreatment of putrescine (2 mM) and chitosan coating (1 to 1.5%) can maintain the quality of fruits for a more extended period while increasing the storage life of cucumber.
Article Type: Original Research |
Subject:
Physiology after harvesting fruits and vegetables
Received: 2022/12/8 | Accepted: 2023/03/6 | Published: 2024/01/21
Received: 2022/12/8 | Accepted: 2023/03/6 | Published: 2024/01/21
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