Effect of shrink wrap packaging for maintaining quality of cucumber during storage

Abstract

Immature green cucumber cv. 'Padmini' fruits were individually shrink wrapped with Cryovac D955 (60 guage) film and stored at 12 ± 1 °C, 90-95% RH as well as ambient conditions (29-33 °C, 65-70% RH). At 12 ± 1 °C and 90-95% RH, individual shrink wrapped cucumber recorded minimum Physiological loss in weight (0.66%) as compared with unwrapped fruits (11.11%) at the end of refrigerated storage (15 days). The softening (loss of firmness) was maximum (1304.6-876.6 g force) in unwrapped cucumbers whereas in shrink wrapping, minimum loss in firmness (1304.6-1065.3 g force) was observed after 12 days storage at 12 ± 1 °C and 90-95% RH but greater loss of weight and firmness makes the control cucumbers unmarketable after 9 days of storage. There were no rotting at all both in shrink wrapped and unwrapped cucumbers upto 15 days of storage at 12 ± 1 °C and 90-95% RH. After 15 days storage of shrink wrapped cucumbers at 12 ± 1 °C and 90-95% RH, there was loss of green colour and development of yellowness and decay. The sensory attributes score was highest in shrink wrapped cucumbers as compared to unwrapped cucumbers at end of both storage conditions. Thus it can be concluded that individual shrink wrapped cucumber can be stored well upto 15 days at 12 ± 1 °C and 90-95% RH and for 5 days at ambient conditions (29-33 °C, 65-70% RH) with maximum retention of green colour, no spoilage, minimum weight and firmness loss and very good sensory quality attributes whereas, unwrapped fruits can be stored well upto 9 days at 12 ± 1 °C and 90-95% RH and for 2 days at ambient conditions with maximum retention of physico-chemical quality attributes.

Effect of modified atmosphere packaging and storage conditions on quality characteristics of cucumber

“…The WL was in the range of 0.98 to 7.54 % and 1.62 to 12.89 % after 6 and 12 days of storage, respectively. After 12 days of storage the highest WL (12.89 %) was recorded in unsealed sample stored at ambient condition which could be attributed to high respiration rate (Dhall et al 2010;Wang and Qi 1997) whereas cucumber stored under MAP with 2 perforations at cold room condition registered the lowest WL (1.62 %) due to the effect of low temperature and better adjustment of in-pack headspace and relative humidity which is in conformation with the earlier reported results of Tomkins and Cumming (1988); Among all the packaging treatments, storage period and interaction of treatments and storage period, the decrease in WL was statistically significant at 99 % confidence level with p-value<0.01 which indicated a major change in WL during storage (Table 1).…”

“…Cucumber is highly perishable in nature. Cucumbers are very susceptible to shriveling and hence the humidity during storage, transport and marketing should be kept at 90-95 % (Dhall et al 2010). The main deteriorative changes in cucumber during storage and distribution are mostly due to yellowing, loss of moisture leading to shriveling and physiological injury caused by low temperature (Adamicki 1985).…”

“…The main deteriorative changes in cucumber during storage and distribution are mostly due to yellowing, loss of moisture leading to shriveling and physiological injury caused by low temperature (Adamicki 1985). Dhall et al (2010) reported that cucumber is not suitable for long term storage even at low temperature as it susceptible to chilling injury at 10°C or low temperature and yellowing at 15°C or higher, therefore cucumbers must be stored at temperatures between 10 and 15°C, whereas Akbudak et al (2007); Ozer et al (2006) reported that the optimum temperature range for storage of pickling cucumber cultivars ('Opera', 'Ajax', 'Troy' and 'Octobus') could range from 4°C to 10°C under different storage atmospheres and the spoilage could be inhibited for 1 week in normal atmosphere, 2 weeks in 5-10 % CO 2 + 3 % O 2 , 3 weeks in 15 % CO 2 + 3 % O 2 and 5 weeks in 20-30 % CO 2 regardless of O 2 level. Although spoilage could be controlled for a few weeks in controlled atmosphere (CA), storage should not exceed 2 weeks (Buescher 1987).…”

“…Individual shrink wrapping, a form of MAP, is used to enhance the storage life and to maintain the harvest freshness of fruits and vegetables (Dhall et al 2010). Srilaong and Tatsumi (2003) studied the effects of controlled atmosphere (CA) at 5, 21 (air, control) and 100 % O 2 on chilling injury, respiratory and anti-oxidative parameters at 5, 10 and 20°C in cucumber fruit.…”

“…The firmness, colour and size are important quality characters which affect the market price of cucumber. Additional quality indices are freedom from handling defects and decay (Dhall et al 2010). In recent years, the use MAP for fruits and vegetables in retail stores and local markets and by local vendors has been increased by many folds.…”