Abstract
Fresh-cut cucumber was coated with different concentrations of edible chitosan solutions and packaged in air-, nitrogen-, and argon-based MA to preserve quality and extend shelf life. The effectiveness of individual and combined treatments on some quality parameters was examined at intervals during 12 days storage at a temperature of 5°C. The concentration of chitosan solutions significantly affected the performance of fresh-cut cucumber in MA packages. Improved quality retention and reduced carbon dioxide production were observed in chitosan-coated fresh-cut samples. Argon-based MA packaged samples exhibited better potential than air and nitrogen-based MA packaging in retarding tissue respiration, physiological changes, chlorophyll degradation, and extending shelf life of fresh-cut cucumber. Combined chitosan coating with MA packaging maintained quality, microbial safety, and extended the shelf life of fresh-cut cucumber.
| Original language | English |
|---|---|
| Pages (from-to) | 1043-1052 |
| Number of pages | 10 |
| Journal | Food Science and Nutrition |
| Volume | 7 |
| Issue number | 3 |
| DOIs | |
| State | Published - Mar 2019 |
Keywords
- argon-based
- chitosan
- fresh-cut cucumber
- MA packaging
- nitrogen-based
- shelf life