Effects of Wax Coating on the Moisture Loss of Cucumbers at Different Storage Temperatures

Jian Li,Qing Li,Weina Tian,Meng Wang,Jiankang Cao,Weibo Jiang,Xiaojuan Lei

doi:10.1155/2018/9351821

Abstract

The effects of wax coating on moisture loss of cucumbers (Cucumis sativus L., cv. Jinglv) were investigated at different temperatures. Cucumbers were treated with 10% (volume : volume) wax and then stored at 15, 20, 25, or 30°C and 55% relative humidity. The changes in the mass of samples were recorded every 6 h. Results showed that wax coating along with low temperature was very effective in preventing moisture loss of cucumbers during simulated distribution. After 48 h storage, moisture loss in wax treated cucumbers at 15°C was 45% lower than the control at 30°C. Furthermore, a kinetic model was developed to study the influence of temperature on moisture loss based on the Arrhenius law. The model successfully described changes in cucumber moisture loss at different temperatures during storage. The shelf life of cucumber was also predicted using the kinetic model. A synergistic effect was found between wax coating and storage temperature on cucumber shelf life. Wax coating combined with low storage temperature was an effective method to extend the shelf life of cucumber fruit.

Highlights

Cucumber is a nonclimacteric fruit vegetable that contains more than 90% water
This gradient is related to the water vapor pressure deficit (WVPD), which is the difference between the actual water vapor pressure and the saturation vapor pressure
The moisture loss in waxed fruit at 30∘C was 45% lower than that in the control at 15∘C, which suggested that wax coating along with the low temperature contributed to a reasonable shelf life

Summary

Introduction

Cucumber is a nonclimacteric fruit vegetable that contains more than 90% water. The principal factor affecting fruit quality during transportation, storage, and marketing is often excessive moisture loss [1]. Wax coatings may result in the development of a modified atmosphere within coated products, slowing respiration and other physiological processes and possibly improving the quality and extending shelf life [7, 8]. Such practices have been used successfully in fruits and vegetables such as tomato [9], orange [10], and avocado [11]. The objective of this work was to evaluate the influence of different temperatures on moisture loss of waxed cucumbers. The shelf life of cucumber under different temperatures was predicted based on the kinetic model

Materials and Methods

Results and Discussion

Conclusions