Abstract
ABSTRACTNanocellulose/chitosan composite coatings are useful for their mechanical and barrier properties, biodegradability, and food safety applications. The aim of this study was to investigate the effects of 1% chitosan (CS) and 5% nanocellulose (NCC) composite coatings on cucumber. The influence on quality and antioxidant enzymes were investigated by immersing cucumbers in deionized water (CK), chitosan solution (CS), and nanocellulose/chitosan composite solution (NCC/CS), respectively, during a 14-day storage at 4° C. At the end of storage, weight loss of cucumbers in NCC/CS decreased to 8.4%, and firmness reduced by 20.3%. Chlorophyll degradation was noticeable in visual appearance and lowered by 25.5%, there was no marked change in ascorbic acid content. Total soluble solids decreased 0.78%. The enzymatic activities responsible for softening phenomena including catalase (CAT) and peroxidase (POD) activity fell 25.6% and 16.1%, respectively. Alterations were more apparent in CK cucumbers. The results confirm that the use of NCC/CS composite coatings might maintain quality and extend the shelf life of cucumbers.
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