PRESERVING CUCUMBER QUALITY: INVESTIGATING THE INFLUENCE OF CARBOXY METHYL CELLULOSE AND CORN STARCH EDIBLE COATINGS AT ROOM TEMPERATURE
Abstract
This study examines the efficacy of edible coatings made from carboxy methyl cellulose (CMC) and corn starch in preserving cucumber quality when stored at room temperature. Cucumbers were treated with various formulations of edible coatings and compared to untreated cucumbers as a control group. Quality parameters such as firmness, color, weight loss, and microbial growth were assessed over a defined storage period. Results indicate that cucumbers coated with CMC and corn starch exhibited significantly reduced weight loss, improved firmness retention, and extended shelf life compared to untreated cucumbers. Moreover, the edible coatings effectively inhibited microbial growth, thereby enhancing the overall quality and freshness of the cucumbers during storage at room temperature. This research sheds light on the potential of utilizing edible coatings as a sustainable approach to prolonging the postharvest shelf life of cucumbers while minimizing the need for chemical preservatives.
Keywords
Cucumber, edible coatings, carboxy methyl celluloseHow to Cite
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