Volume 1, Issue 3      July-September, 2013

Effect of edible coatings of carboxy methyl cellulose and corn starch on cucumber stored at ambient temperature

Adetunji Charles Oluwaseun1*, Arowora Kayode A1, Fawole Oluyemisi Bolajoko2, Adetunji Juliana Bunmi3 and Olagbaju AR1

1Nigerian Stored Product Research Institute, Km 3 Asa Dam Road, P.M.B. 1489, Ilorin, Kwara State, Nigeria.

2University of Ilorin, Department of Agronomy, P.M.B. 1515, Ilorin, Kwara State, Nigeria.

3University of Ilorin, Department of Biochemistry, P.M.B. 1515, Ilorin, Kwara State, Nigeria.

*Corresponding author e-mail:


Edible coating has been used for preserving the quality and safety of fresh fruit and vegetables. The ability of polysaccharide-based (carboxy methyl cellulose and corn starch) coatings to extend the shelf life and quality of cucumber fruit during storage at ambient  temperature of 25-28oC and relative humidity of  83-95%  was investigated . The results indicated that coated cucumber showed a significant delay in weight loss, firmness, pH, total soluble solids, ascorbic acid and total microbial counts compared to uncoated ones. Sensory evaluation results showed that coatings maintained the visual quality of the cucumber during the storage time. The results suggested using carboxy methyl cellulose and corn starch can extend the shelf life of cucumber during storage in ECS for 7 weeks.


Keywords: Carboxy methyl cellulose, Corn starch, Cucumber fruit, Edible coatings

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