Active Bionanocomposite Coating Quality Assessments of Some Cucumber Properties with Some Diverse Applications during Storage Condition by Chitosan, Nano Titanium Oxide Crystals, and Sodium Tripolyphosphate

Helal, Mahmoud; Sami, Rokayya; Algarni, Eman; Alshehry‏, Garsa; Aljumayi, Huda; Al-Mushhin, Amina A. M.; Benajiba, Nada; Chavali, Murthy; Kumar, Nishant; Iqbal, Abdullah; Aloufi, Salman; Alyamani, Amal; Madkhali, Nawal; Almasoudi, A.

doi:10.3390/cryst12020131

Cited by 3 publications

(5 citation statements)

References 39 publications

(44 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Cucumber (Cucumis sativus L.) is a plant of the family Cucurbitaceae which is produced worldwide in open fields and protected agriculture [1]. Cucumber fruit is widely consumed for its taste and freshness around the world, in addition, its nutritional contribution and nutraceutical properties have positive impacts on health, especially in people with diabetes, hypertension, cardiovascular, and Alzheimer's disease [2][3][4]. Moreover, it is also a high source of fiber, carbohydrates, proteins, magnesium, iron, vitamin B and C, flavonoids, phenolic compounds, and antioxidants [5,6].…”

Section: Introductionmentioning

confidence: 99%

Plant Growth-Promoting Rhizobacteria Improve Growth and Fruit Quality of Cucumber under Greenhouse Conditions

Zapata-Sifuentes

Hernández-Montiel²,

Sáenz‐Mata

et al. 2022

Plants

View full text Add to dashboard Cite

Cucumber fruit is rich in fiber, carbohydrates, protein, magnesium, iron, vitamin B, vitamin C, flavonoids, phenolic compounds, and antioxidants. Agrochemical-based production of cucumber has tripled yields; however, excessive synthetic fertilization has caused problems in the accumulation of salts in the soil and has increased production costs. The objective of this study was to evaluate the effect of three strains of plant growth-promoting rhizobacteria (PGPR) on cucumber fruit growth and quality under greenhouse conditions. The rhizobacteria Pseudomonas paralactis (KBendo6p7), Sinorhizobium meliloti (KBecto9p6), and Acinetobacter radioresistens (KBendo3p1) was adjusted to 1 × 108 CFU mL−1. The results indicated that the inoculation with PGPR improved plant height, stem diameter, root length, secondary roots, biomass, fruit size, fruit diameter, and yield, as well as nutraceutical quality and antioxidant capacity, significantly increasing the response of plants inoculated with A.radioresistens and S.meliloti in comparison to the control. In sum, our findings showed the potential functions of the use of beneficial bacteria such as PGPR for crop production to reduce costs, decrease pollution, and achieve world food safety and security.

show abstract

Section: Introductionmentioning

confidence: 99%

Plant Growth-Promoting Rhizobacteria Improve Growth and Fruit Quality of Cucumber under Greenhouse Conditions

Zapata-Sifuentes

Hernández-Montiel²,

Sáenz‐Mata

et al. 2022

Plants

View full text Add to dashboard Cite

show abstract

“…Furthermore, nano zinc oxides have been identi ed as non-toxic substances by the Food and Drug Administration (FDA), making them safe for use in food-related applications. This approval underscores the potential of nano materials to revolutionize the food industry by offering innovative solutions that improve food quality and safety standards (Helal et al 2022;Sami et al 2021).…”

Section: Introductionmentioning

confidence: 96%

“…Nano coatings possess the ability to function as llers that cover the surface of food products, offering exceptional barriers against external elements, as well as providing thermal insulation and anti-microbial protection. These properties make nano coatings a valuable addition to food packaging materials, enhancing the safety and shelf life of perishable goods (Helal et al 2022;Sami et al 2021).…”

Section: Introductionmentioning

confidence: 99%

Effect of nano zinc oxide coating on grape freshness and quality of its molasses

Jamali,

Emamifar,

Beiginejad

et al. 2024

Preprint

View full text Add to dashboard Cite

Grapes play a significant role as providers of phenolic, anthocyanin, and ascorbic acid, all of which are acknowledged for their considerable biological significance. The objective of this study was to investigate the possible utilization of nano zinc oxide coating for preserving the freshness of grapes and properties of its molasses. Nano zinc oxide suspension at three level of concentrations (0.0, 0.5, and 1.0% w/v) was carried out through a three-stage spraying process, which encompassed the flowering stage, the unripe stage, and the ripening stage, occurring 20 days prior to the harvest. Grape samples were stored at 4 ºC for 35 days. pH, titratable acidity, weight loss, Brixº, total phenolic, anthocyanin and ascorbic acid content, antioxidant activity, color indexes (L*, a*, b*), total viable count of bacteria, total yeast and mold count, and sensory analysis were evaluated at day 0, 7, 21, and 35. The pH, weight loss, Brixº, color index b*, total viable bacteria and total mold and yeast count of grape samples were increased over time. While titratable acidity, total phenolic, anthocyanin and ascorbic acid content, antioxidant activity, color indexes L*, a*, and sensory score were decreased. The results of this study suggested the use of 0.5% W/V of nano zinc oxide coating to enhance the grape freshness during storage.

show abstract

“…When stored at 15 • C (59 • F), there is rapid yellowing and a loss of quality, while storage below 10 • C (50 • F) can cause chilling injury in as little as two to three days [8]. Physical and chemical activities such as respiration, moisture loss, yellowing, hardness, barrier, optical, mechanical changes, physiological damage, shriveling, and microbial growth can all have an impact on cucumber quality [9]. Firmness, color, and size are important quality characteristics that influence cucumbers' economic and market value [10].…”

Section: Introductionmentioning

confidence: 99%

“…Firmness, color, and size are important quality characteristics that influence cucumbers' economic and market value [10]. As a result, developing long-term preservation strategies is critical for minimizing/preventing rotting and increasing cucumber usage duration during off-seasons [9]. Therefore, employing edible coatings is one solution to this issue.…”

Section: Introductionmentioning

confidence: 99%

Effect of A Moringa Oil–Beeswax Edible Coating on the Shelf-Life and Quality of Fresh Cucumber

Al-Rashdi,

Al-Subhi,

Al-Dairi

et al. 2024

Processes

View full text Add to dashboard Cite

Cucumbers are a popular vegetable consumed worldwide and are known for their nutritional value, containing carbohydrates, antioxidants, vitamin C, etc. The abundance of a high moisture content is correlated to cucumber perishability, which encourages investigation into ways to maintain its quality and increase shelf-life. This study was carried out to determine the effect of a moringa oil–beeswax coating on the quality of fresh cucumber at different storage temperatures for 27 days of storage. Freshly harvested cucumbers were divided into two groups: the first group was coated with the moringa oil–beeswax edible coating, while the other one was not coated (control). Each group was divided into three other subgroups, for storage at 4, 10, and 22 °C. Different quality parameters, including weight loss, color change, firmness, total soluble solid (TSS), vitamin C, and pH, were evaluated. The findings showed that the weight loss of cucumber was highly increased in non-coated samples stored at high temperature. After 27 days of storage, the highest and lowest weight reduction % were recorded for non-coated cucumbers stored at 22 °C (38.09%) and moringa oil–beeswax-coated cucumbers stored at 10 °C (12.35%), respectively. Color analysis revealed that coating had a significant impact on color values, with distinct patterns in lightness, redness-greenness, and yellowness values for both treatments at various temperatures and days. The lightness values showed minimal fluctuations and stabilized at 13.65 at both 4 °C and 10 °C. Temperature and coating had a significant impact on pH levels, with the coating potentially exhibiting a protective effect on pH stability, particularly at lower temperatures (4 °C). Additionally, both groups’ total acidity levels held steady over time and at various temperatures, with the coating having a highly significant effect on total acidity levels. The amount of vitamin C varied significantly with temperature and storage period, but the coating did not affect vitamin C content. At 22 °C, there were notable variations in the vitamin C content over the storage period, with a final value of 37.7 mg/L on coated samples. Temperature and the duration of storage (p < 0.05) had a significant impact on the levels of total soluble solids (TSS), whereas firmness values changed significantly over the storage period only. Moringa oil–beeswax edible coating has the potential to preserve the nutritional value and quality attributes of cucumber.

show abstract

Active Bionanocomposite Coating Quality Assessments of Some Cucumber Properties with Some Diverse Applications during Storage Condition by Chitosan, Nano Titanium Oxide Crystals, and Sodium Tripolyphosphate

Cited by 3 publications

References 39 publications

Plant Growth-Promoting Rhizobacteria Improve Growth and Fruit Quality of Cucumber under Greenhouse Conditions

Plant Growth-Promoting Rhizobacteria Improve Growth and Fruit Quality of Cucumber under Greenhouse Conditions

Effect of nano zinc oxide coating on grape freshness and quality of its molasses

Effect of A Moringa Oil–Beeswax Edible Coating on the Shelf-Life and Quality of Fresh Cucumber

Contact Info

Product

Resources

About