Abstract
This study evaluated efficacy of pressurized argon (Ar) treatments in preserving quality of fresh-cut cucumbers. Cucumber cubs were, respectively, treated with 0.5 MPa Ar, 1.0 MPa Ar, 1.5 MPa Ar and 1.5 MPa air for 1 h at 20 °C and without pressurized treatment (control) and then stored at 4 °C and 90 % relative humidity (RH) for 12 days. Physiological, textural, chemical, and microbial attributes were measured at 1–2-day intervals. Results indicated that pressurized Ar treatments inhibited respiration, water loss, softening, chlorophyll degradation, and color change. The treatments also reduced loss of ascorbic acid and soluble solids. Treated cucumbers carried significantly less microbial population as indicated by total plate counts of yeasts and molds. Therefore, it was concluded that pressurized Ar treatment was beneficial to preserve quality of fresh-cut cucumbers.
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