Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

The Effect of Plantago Ovata seed gum as an edible coating on postharvesting time of cucumber

Document Type : Original Research

Authors
akram Ebrahimi Emarat 1
akram Arianfar 2
1 Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan,Iran
2 Department of food science and technology, Qu.c, Islamic Azad University, Quchan, Iran.
10.48311/fsct.2025.82627.0
Abstract
Food films and coatings are used to protection, quality improvement and increase the shelf-life of food. ..The aim of this study was to investigatation the effect of Plantago ovata seed gum with concentrations of 0/05, 0/1 and 0/2% as an edible coating on increasing the on postharvesting time of cucumber.The fruits after being treated with Plantago ovata seed gum and storage in an incubator at 4 degrees Celsius were taken out of the incubator once in six days and the indicators of weight loss percentage, hardness, vitamin C, acidity, soluble solids and so Chlorophyll was evaluated.. The experiment was conducted as a complete randomized design with SPSS 22 software. The results of the experiment showed that, except for acidity, the application of the Plantago ovata seed gum coating had an significant effect on other parameters. The lowest weight loss and the most hardness were found in 0/1 % of gum, which were significantly difference from other treatments. The highest chlorophyll content (0/95 mg / g fresh weight) and vitamin C (4/9 mg / 100ml) and the lowest soluble solids content (6/7 %) were found in 0/1% treatment, which showed a significant difference between the control and batymar. Based on the overall results of this study, 0/1 % Plantago ovata seed gum is recommended to increase the shelf life of the cucumber fruit.
Keywords
Plantago Ovata
Shelf Life
Edible coating
Cucumber

Subjects

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