Using hot water as a pretreatment to extend the shelf life of cucumbers (Cucumis sativus L.) under cold storage conditions

Abstract

AbstractCucumber is one of the important horticulture crops that need to extend its shelf‐life under storage conditions. The effect of hot water pretreatment on physical, chemical, and texture properties of cucumbers under cold storage conditions were studied. Experiments included 9 treatments start by submerge the cucumbers in hot water at different temperatures (25, 40, 55 °C), each treatment was running for different times (5, 15, and 25 min), then compared with control treatment. All treatments were stored under cold storage conditions (4 °C ± 1, 85–90%, RH) for four storage periods (3, 6, 9, 12 days), at each storage period changing in cucumber properties were measured. Statistical and regression analysis were conducted to the obtained data. Results revealed the best treatment (submerge in water bath 55 °C for 5 min) had the lowest value of volume 357 mm3, weight loss (24.70%), firmness loss (5.35%), and had the best appearance, color during cold storage and shelf life compared with other treatments. However, significant differences were found between all treatments on texture and chemical properties of cucumber. It may be possible to use this treatment in a packinghouse as a safe commercial treatment to extend the shelf‐life and maintain quality properties of cucumber under cold storage conditions.Practical applicationsCucumber (Cucumis sativus L.) is one of the most important fruiting vegetables especially in Saudi Arabia. Maintaining the postharvest qualities and quantities are an important standard to enhance global food supply in an effective manner to a large extent. High temperature and low relative humidity and Lack of interest to postharvest technology especially in Al‐Ahsa, Saudi Arabia are the most important environmental factors affecting the quality of cucumbers, as well as, consumer acceptance for it offered at the department of products. To improvement the cucumbers quality, the present work was taken‐up with an aim to optimize the postharvest conditions of cucumber after harvest process. The optimized conditions were found to maintain vegetables with satisfactory sensory qualities using hot water pretreatments after harvest which consider one of the important factor to determine the shelf stability of any food. Therefore, improving the postharvest conditions will always ensure quality production.