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Pak. J. Bot., 44(4): 1439-1444, 2012. |
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Updated: 16-08-12 | ||||
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EFFECT OF GUM ARABIC EDIBLE COATING ON WEIGHT LOSS, FIRMNESS AND SENSORY CHARACTERISTICS OF CUCUMBER (CUCUMIS SATIVUS L.) FRUIT DURING STORAGE
FAHAD AL-JUHAIMI, KASHIF GHAFOOR AND ELFADIL E. BABIKER*
Abstract: The effect of application of gum arabic edible coating on weight loss, firmness and sensory characteristics was investigated for cucumber fruits. Cucumber was coated with gum arabic at different concentration (5, 10, 15 and 20%) and stored at 10 and 25oC for up to 16 days. Gum coating significantly reduced weight loss of the fruits at both storage temperatures. The firmness of the control fruits significantly (p≤0.05) decreased with the storage time at both 10 and 25oC. The application of gum edible coating delayed softening of cucumber fruit during 16 days of storage at 10 and 25oC. Sensory characteristics of cucumber such as color, taste, tenderness, appearance and overall acceptability of coated (5-20%) cucumbers were much better preserved while storing at 10 and 25oC for 16 days.
Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P. O. Box 2460, Riyadh 11451, Kingdom of Saudi Arabia *Correspondent: E-mail: elfadilbabiker@yahoo.com; Tel. +966565197408; Fax: +96614678394 |
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