Results
Title

Effects of Wax Coating on the Moisture Loss of Cucumbers at Different Storage Temperatures.

Authors

Li, Jian; Li, Qing; Lei, Xiaojuan; Tian, Weina; Cao, Jiankang; Jiang, Weibo; Wang, Meng

Abstract

The effects of wax coating on moisture loss of cucumbers (<italic>Cucumis sativus</italic> L., cv. Jinglv) were investigated at different temperatures. Cucumbers were treated with 10% (volume : volume) wax and then stored at 15, 20, 25, or 30°C and 55% relative humidity. The changes in the mass of samples were recorded every 6 h. Results showed that wax coating along with low temperature was very effective in preventing moisture loss of cucumbers during simulated distribution. After 48 h storage, moisture loss in wax treated cucumbers at 15°C was 45% lower than the control at 30°C. Furthermore, a kinetic model was developed to study the influence of temperature on moisture loss based on the Arrhenius law. The model successfully described changes in cucumber moisture loss at different temperatures during storage. The shelf life of cucumber was also predicted using the kinetic model. A synergistic effect was found between wax coating and storage temperature on cucumber shelf life. Wax coating combined with low storage temperature was an effective method to extend the shelf life of cucumber fruit.

Subjects

CUCUMBERS; EFFECT of temperature on food; MOISTURE content of food; ARRHENIUS equation; SHELF-life dating of food

Publication

Journal of Food Quality, 2018, p1

ISSN

0146-9428

Publication type

Academic Journal

DOI

10.1155/2018/9351821