Evaluating the coating process of titanium dioxide nanoparticles and sodium tripolyphosphate on cucumbers under chilling condition to extend the shelf-life

Mahmoud Helal,Abeer Elhakem,Nada Benajiba,Ebtihal Khojah,Amina A M Al-Mushhin,Rokayya Sami,N Fouda

doi:10.1038/s41598-021-99023-3

Abstract

Cucumber is a highly perishable fruit, that can easily suffer from water loss, condensation, shriveling, yellowing and decay. The present investigation aim was to extending the shelf-life of cucumber using eco-friendly sodium tripolyphosphate and nano-material. Decay; hardness; succinate dehydrogenase activity (SDH); condensation and shriveling rates; and visual quality assessments of cucumbers fruits were evaluated during 21 days of storage period at 10 °C. There was a slight incidence of decay among (Chitosan/Titanium Dioxide Nanoparticles) CS-TiO2 and (Chitosan/Titanium Dioxide Nanoparticles/Sodium Tripolyphosphate) CS-TiO2-STP samples, which reported the lowest decay incidence 2.21% in CS-TiO2, while CS-TiO2-STP did not show any decay at end of storage period. CS-TiO2-STP recorded the lowest value in SDH activity 0.08 ∆OD min−1 mg protein−1. Very slight hardness, water condensation, and shriveling were detected in CS-TiO2 samples, while CS-TiO2-STP was the lowest compared with other SC samples and control. In general, CS-TiO2-STP treatment was found most potential to enhance the postharvest shelf life of cucumber throughout the storage period up to 21 day.

Highlights

Cucumber is a highly perishable fruit, that can suffer from water loss, condensation, shriveling, yellowing and decay
The American Food and Drug Administration US (FDA) reported that titanium dioxide nanoparticles (TiO2) are non-toxic and safe to be used in human foods and industry[18]
The combination of nano-coating materials such as titanium dioxide nanoparticles, chitosan, and sodium tripolyphosphate is rarely applied in cucumber preservation to prolong the storage period

Summary

Introduction

Cucumber is a highly perishable fruit, that can suffer from water loss, condensation, shriveling, yellowing and decay. CS-TiO2-STP treatment was found most potential to enhance the postharvest shelf life of cucumber throughout the storage period up to 21 day. Nano-material films act as action items for enhancing flavors, nutrients against pathogen growth on the surface of foods[14,15] They are non-toxic and well known for the food protection strategy in case of low quantities without any synthetic agents[16,17]. The American Food and Drug Administration US (FDA) reported that titanium dioxide nanoparticles (TiO2) are non-toxic and safe to be used in human foods and industry[18] They have antibacterial activities, and effective film formability. The current research was undertaken to evaluate the coating process effects such as decay rate, hardness, SHD activity, condensation, and shriveling rates on cucumbers under chilling condition for 21 days at 10 °C

Methods

Results

Conclusion