Department of Biotechnology, Shri A.N. Patel Post Graduate Institute of Science and Research, Anand, Gujarat 388001, India.
Department of Biotechnology, Shri A.N. Patel Post Graduate Institute of Science and Research, Anand, Gujarat 388001, India.
Food Chem. 2019 Aug 1;288:208-214. doi: 10.1016/j.foodchem.2019.02.123. Epub 2019 Mar 9.
Cucumber (Cucumis sativus L.) is a rich source of vitamins, minerals, and antioxidants. Its post-harvest deterioration leads to a limited shelf-life up to 5-7 days. To avoid such loss, the present study investigates the potential effect of starch glucose (SG) coating on the extension of its shelf-life, after harvest. 1.0, 1.5 and 2.0 µM of starch with 2.5 µM D-glucose solutions were coated over freshly harvested cucumbers and stored at refrigerated temperature (±4 °C) for 30 days. 1.5 µM starch plus 2.5 µM D-glucose displayed significantly better results as per the skin colour and sensory evaluation test. This level of SG coating extended the shelf-life of cucumbers up to 30 days with least reduction in weight loss, total soluble sugar, protein, catalase activity, peroxidase activity and increased in proline content, 2, 2-diphenyl-1-picrylhydrazyl antioxidant activities and ferrous ion chelating activities.
黄瓜（Cucumis sativus L.）富含维生素、矿物质和抗氧化剂。其收获后的变质会导致货架期有限，最长可达 5-7 天。为了避免这种损失，本研究探讨了淀粉葡萄糖（SG）涂层在收获后对延长其货架期的潜在影响。将 1.0、1.5 和 2.0 µm 的淀粉与 2.5 µm D-葡萄糖溶液涂覆在新鲜收获的黄瓜上，并在冷藏温度（±4°C）下储存 30 天。根据皮肤颜色和感官评估测试，1.5 µm 淀粉加 2.5 µm D-葡萄糖显示出更好的效果。这种 SG 涂层水平可将黄瓜的货架期延长至 30 天，同时最大程度地减少失重、总可溶性糖、蛋白质、过氧化氢酶活性、过氧化物酶活性，增加脯氨酸含量、2,2-二苯基-1-苦基肼抗氧化活性和亚铁离子螯合活性。
