Effect of coating treatments on the extension of the shelf-life of minimally processed cucumber
Zhang Min 1
,  
Xiao Gongnian 2
,  
Luo Guoxiang 2
,  
Peng Jian 1
,  
 
 
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1
School of Food Science and Technology, Southern Yangzte University, 214036 Wuxi, China
2
Zhejiang Haitong Food Group Co. LTD, Zhejiang Ningbo 315300, China
3
Agriculture, Aquatic Systems and Engineering Program, Asian Institute of Technology, Pathumthani 12120, Thailand
 
Int. Agrophys. 2004, 18(1): 97–102
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ABSTRACT
Minimally processed fruits and vegetables caused the emergence of a new plant processing industry in the world. The physiological and physical changes in cucumber were studied after treating with edible films coating and ozone water. The study showed that the concentration of 4.2 mg m-3 ozone and the C treatment (polyvinyl alcohol 134 (1%); chitosan (1%); lithium chloride (0.5%); glacial acetic acid (2.5%); sodium benzoate (0.05%)) with a combined coating inhibits respiration and chlorophyll break-down. Furthermore, it can also lower the soluble solids content and inhibit the polyphenol oxidases (PPO) activity.
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