Abstract
The effect of aloe vera (AV) gel-glycerol edible coating on the shelf-life of minimally processed cucumber was studied. To assess the optimal coating formulation, four concentrations (0, 30, 50 and 100% [v/v]) were tested. Coated cucumber slices were stored at 4 ± 1°C and at 20 ± 1°C. Slices coated with 50% and 100% AV showed reduced physicochemical changes and suppressed microbial loads while maintaining overall visual quality (OVQ) during storage. Therefore, a substantial AV gel concentration (50% or more) with 0.5% glycerol is recommended as a potential treatment for shelf-life extension of minimally processed cucumber. A first-order kinetic model fitted well to the experimental data of L*, a*, and b* colour space parameters, and the effect of storage temperature on colour changes was successfully described by Arrhenius' law. Thus, the kinetic parameters can be used to predict the shelf-life of fresh-cut cucumber during storage.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Postharvest Technology and Innovation
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
