Abstract
The effect of application of gum arabic edible coating on weight loss, firmness and sensory characteristics was investigated for cucumber fruits. Cucumber was coated with gum arabic at different concentration (5, 10, 15 and 20%) and stored at 10 and 25 o C for up to 16 days. Gum coating significantly reduced weight loss of the fruits at both storage temperatures. The firmness of the control fruits significantly (p≤0.05) decreased with the storage time at both 10 and 25 o C. The application of gum edible coating delayed softening of cucumber fruit during 16 days of storage at 10 and 25 o C. Sensory characteristics of cucumber such as color, taste, tenderness, appearance and overall acceptability of coated (5-20%) cucumbers were much better preserved while storing at 10 and 25 o C for 16 days.
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Claims 5
Claim · model-written summary
Gum arabic coating reduced cucumber fruit weight loss at both storage temperatures.
- Taxon
- cucumber fruits
Cucumis sativuse1 - Treatment
- Gum coatinge0
- Outcome
- weight losse0
- Direction
- reducede0
- Qualifier
- both storage temperaturese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Gum coating significantly reduced weight loss of the fruits at both storage temperatures.”
e1“cucumber fruits”
Claim · model-written summary
Uncoated cucumber fruit firmness decreased during storage at both temperatures.
- Taxon
- cucumber fruitsCucumis sativuse1
- Outcome
- firmnesse0
- Direction
- decreasede0
- Qualifier
- both 10 and 25 o Ce0
Not reportedMaterialValue
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The firmness of the control fruits significantly (p≤0.05) decreased with the storage time at both 10 and 25 o C.”
e1“cucumber fruits”
Claim · model-written summary
Gum arabic coating delayed cucumber fruit softening over 16 days at both temperatures.
- Taxon
- cucumber fruitCucumis sativuse0
- Treatment
- gum edible coatinge0
- Outcome
- softening of cucumber fruite0
- Direction
- delayede0
- Qualifier
- during 16 days of storage at 10 and 25 o Ce0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The application of gum edible coating delayed softening of cucumber fruit during 16 days of storage at 10 and 25 o C.”
Claim · model-written summary
Coated cucumbers preserved color, taste and tenderness better over 16 days at both temperatures.
- Taxon
- cucumberCucumis sativuse0
- Treatment
- coated (5-20%)e0
- Outcome
- color, taste, tendernesse0
- Direction
- much better preservede0
- Qualifier
- at 10 and 25 o C for 16 dayse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Sensory characteristics of cucumber such as color, taste, tenderness, appearance and overall acceptability of coated (5-20%) cucumbers were much better preserved while storing at 10 and 25 o C for 16 days.”
Claim · model-written summary
Coated cucumbers preserved appearance and overall acceptability better over 16 days at both temperatures.
- Taxon
- cucumberCucumis sativuse0
- Treatment
- coated (5-20%)e0
- Outcome
- appearance and overall acceptabilitye0
- Direction
- much better preservede0
- Qualifier
- at 10 and 25 o C for 16 dayse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Sensory characteristics of cucumber such as color, taste, tenderness, appearance and overall acceptability of coated (5-20%) cucumbers were much better preserved while storing at 10 and 25 o C for 16 days.”
The same questions in other papers
storage · quality: postharvest · Cucumis sativus (cucumber)Positive and negative results
14 papers in the same direction as this paper · 4 in the opposite direction
- negative
- no effect
- negative
15 papers more in this group
See all 19 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.