2022
DOI: 10.3390/plants11141895
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Effects of Functional Coatings Containing Chitosan, Orange Peel and Olive Cake Extracts on the Quality Attributes of Cucumber during Cold Storage

Abstract: This study investigated the effect of functional coating using 2% chitosan and different concentrations of olive cake extract (OCE) and orange peel extract (OPE) on the physicochemical quality attributes of cucumber during cold storage at 4 °C for 21 days. Both coating and storage influenced (p ≤ 0.05) the physicochemical attributes of cucumber. The highest values of moisture content, total soluble solids (TSS), pH, total phenolic contents (TPC), DPPH radical scavenging activity, yellowness (b*), and hardness … Show more

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“…As an economically and nutritionally valuable commodity, cucumbers (Cucumis sativus L.) have a rapidly growing domestic and foreign market and are widely consumed for their rich vitamin content (Orzolek, Kime, Bogash, & Harper, 2017). A small-scale crop, cucumbers are nutritionally high in water, low in calories, high in phenolic compounds and cucurbitacins, and contain antioxidants, anti-inflammatory, hypoglycemic, and cancer-fighting properties (Mukherjee, Nema, Maity, & Sarkar, 2013;Uthpala, Marapana, Lakmini, & Wettimuny, 2020;Ghafoor et al, 2022). Physiological and biochemical processes of the plant can be damaged by unfavorable conditions, such as stress due to hydric deficit (Yuan, Yang, Li, Liu, & Han, 2016), resulting in reduced yields and decreased quality of the fruits (Pal, Adhikary, Shankar, Kumar, & Maitra, 2020).…”
Section: Introductionmentioning
confidence: 99%
“…As an economically and nutritionally valuable commodity, cucumbers (Cucumis sativus L.) have a rapidly growing domestic and foreign market and are widely consumed for their rich vitamin content (Orzolek, Kime, Bogash, & Harper, 2017). A small-scale crop, cucumbers are nutritionally high in water, low in calories, high in phenolic compounds and cucurbitacins, and contain antioxidants, anti-inflammatory, hypoglycemic, and cancer-fighting properties (Mukherjee, Nema, Maity, & Sarkar, 2013;Uthpala, Marapana, Lakmini, & Wettimuny, 2020;Ghafoor et al, 2022). Physiological and biochemical processes of the plant can be damaged by unfavorable conditions, such as stress due to hydric deficit (Yuan, Yang, Li, Liu, & Han, 2016), resulting in reduced yields and decreased quality of the fruits (Pal, Adhikary, Shankar, Kumar, & Maitra, 2020).…”
Section: Introductionmentioning
confidence: 99%