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...

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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/ http://journalarticle.ukm.my/12007/ http://journalarticle.ukm.my/12007/1/UKM%20SAINSMalaysiana%2047%2802%29Feb%202018%20%2010.pdf

id	ukm-12007
recordtype	eprints
spelling	ukm-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
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
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/ http://journalarticle.ukm.my/12007/ http://journalarticle.ukm.my/12007/1/UKM%20SAINSMalaysiana%2047%2802%29Feb%202018%20%2010.pdf
first_indexed	2023-09-18T20:01:39Z
last_indexed	2023-09-18T20:01:39Z
_version_	1777406888183332864

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

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