Cover Image

Effect of chitosan coating on chilling injury, antioxidant status and postharvest quality of Japanese cucumber during cold storage

Japanese cucumber (Cucumis sativus L.) could easily develop chilling injury when held at 7°C or below, thus limiting its storability and reduces consumer preference. Chitosan coating is known to be one of the methods used for preserving perishable fresh produce. This work was extended out to look...

Full description

Saved in:
Bibliographic Details
Main Authors: Nur Fatin Afifah Hashim,, Azhane Ahmad,, Paa Kwesi Bordoh,
Format: Article
Language:English
Published: Penerbit Universiti Kebangsaan Malaysia 2018
Online Access:http://journalarticle.ukm.my/12007/1/UKM%20SAINSMalaysiana%2047%2802%29Feb%202018%20%2010.pdf
http://journalarticle.ukm.my/12007/
http://www.ukm.my/jsm/english_journals/vol47num2_2018/contentsVol47num2_2018.html
Tags: Add Tag
No Tags, Be the first to tag this record!
id my-ukm.journal.12007
record_format eprints
spelling my-ukm.journal.120072018-08-21T07:13:21Z http://journalarticle.ukm.my/12007/ Effect of chitosan coating on chilling injury, antioxidant status and postharvest quality of Japanese cucumber during cold storage Nur Fatin Afifah Hashim, Azhane Ahmad, Paa Kwesi Bordoh, Japanese cucumber (Cucumis sativus L.) could easily develop chilling injury when held at 7°C or below, thus limiting its storability and reduces consumer preference. Chitosan coating is known to be one of the methods used for preserving perishable fresh produce. This work was extended out to look into the efficacy of low molecular weight (LMW) chitosan coatings on chilling injury (CI), antioxidant levels and shelf life quality of Japanese cucumber. Fruit were coated with 0.5, 1.0 and 1.5% chitosan prior to cold storage at 7°C and 90-95% relative humidity (RH) for 12 days. The result showed that fruit coated with lowest concentration of chitosan (0.5%) was the most effective in alleviating chilling injury symptoms and reduced the increase of lipid peroxidation (MDA content) compared to higher concentrations (1.0 and 1.5%). Furthermore, when Japanese cucumbers were coated with 0.5% chitosan, it was able to maintain the postharvest quality and storability with higher firmness and delayed increase of weight loss. On the other hand, cucumber coated with 1.5% chitosan demonstrated high level of ascorbate peroxidase (APX) and catalase (CAT) activities than in 0.5 and 1.0% chitosan. This finding suggests a role for chitosan coating in alleviating oxidative stress that would lead to CI problems during cold storage. Penerbit Universiti Kebangsaan Malaysia 2018-02 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/12007/1/UKM%20SAINSMalaysiana%2047%2802%29Feb%202018%20%2010.pdf Nur Fatin Afifah Hashim, and Azhane Ahmad, and Paa Kwesi Bordoh, (2018) Effect of chitosan coating on chilling injury, antioxidant status and postharvest quality of Japanese cucumber during cold storage. Sains Malaysiana, 47 (2). pp. 287-294. ISSN 0126-6039 http://www.ukm.my/jsm/english_journals/vol47num2_2018/contentsVol47num2_2018.html
institution Universiti Kebangsaan Malaysia
building Perpustakaan Tun Sri Lanang Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Kebangsaan Malaysia
content_source UKM Journal Article Repository
url_provider http://journalarticle.ukm.my/
language English
description Japanese cucumber (Cucumis sativus L.) could easily develop chilling injury when held at 7°C or below, thus limiting its storability and reduces consumer preference. Chitosan coating is known to be one of the methods used for preserving perishable fresh produce. This work was extended out to look into the efficacy of low molecular weight (LMW) chitosan coatings on chilling injury (CI), antioxidant levels and shelf life quality of Japanese cucumber. Fruit were coated with 0.5, 1.0 and 1.5% chitosan prior to cold storage at 7°C and 90-95% relative humidity (RH) for 12 days. The result showed that fruit coated with lowest concentration of chitosan (0.5%) was the most effective in alleviating chilling injury symptoms and reduced the increase of lipid peroxidation (MDA content) compared to higher concentrations (1.0 and 1.5%). Furthermore, when Japanese cucumbers were coated with 0.5% chitosan, it was able to maintain the postharvest quality and storability with higher firmness and delayed increase of weight loss. On the other hand, cucumber coated with 1.5% chitosan demonstrated high level of ascorbate peroxidase (APX) and catalase (CAT) activities than in 0.5 and 1.0% chitosan. This finding suggests a role for chitosan coating in alleviating oxidative stress that would lead to CI problems during cold storage.
format Article
author Nur Fatin Afifah Hashim,
Azhane Ahmad,
Paa Kwesi Bordoh,
spellingShingle Nur Fatin Afifah Hashim,
Azhane Ahmad,
Paa Kwesi Bordoh,
Effect of chitosan coating on chilling injury, antioxidant status and postharvest quality of Japanese cucumber during cold storage
author_facet Nur Fatin Afifah Hashim,
Azhane Ahmad,
Paa Kwesi Bordoh,
author_sort Nur Fatin Afifah Hashim,
title Effect of chitosan coating on chilling injury, antioxidant status and postharvest quality of Japanese cucumber during cold storage
title_short Effect of chitosan coating on chilling injury, antioxidant status and postharvest quality of Japanese cucumber during cold storage
title_full Effect of chitosan coating on chilling injury, antioxidant status and postharvest quality of Japanese cucumber during cold storage
title_fullStr Effect of chitosan coating on chilling injury, antioxidant status and postharvest quality of Japanese cucumber during cold storage
title_full_unstemmed Effect of chitosan coating on chilling injury, antioxidant status and postharvest quality of Japanese cucumber during cold storage
title_sort effect of chitosan coating on chilling injury, antioxidant status and postharvest quality of japanese cucumber during cold storage
publisher Penerbit Universiti Kebangsaan Malaysia
publishDate 2018
url http://journalarticle.ukm.my/12007/1/UKM%20SAINSMalaysiana%2047%2802%29Feb%202018%20%2010.pdf
http://journalarticle.ukm.my/12007/
http://www.ukm.my/jsm/english_journals/vol47num2_2018/contentsVol47num2_2018.html
_version_ 1643738665945399296
score 13.211869

Similar Items