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119598

Cucumber Hydrocooling Treatment and its Relationship to Quality Properties during Cold Storage

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Last updated: 04 Jan 2025

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Abstract

In the most countries, losses of fruits and vegetables during post-harvest process are of a wonderful concern to fruit-traders, farmers and consumers. The aim of this work is to study the effect of cucumber hydrocooling treatment ‘HY' before putting cold room on its qualities and properties. ‘HY' system conformed by putting cucumbers in cold water at “4 °C" with ratio of  three units of water mass to one unit mass of ice and to one unit of cucumber mass (3:1:1). The cucumber “HY" treatment and non-hydrocooled (control, CR) were stored in cooling room under three different temperatures of 5.0; 9.0 and 13.0 °C, relative humidity of “ 90±5 %" and five times of storage “3.0; 6.0; 9.0; 12 and 15 days". The changes in diameter, length and volume, firmness, mass, color parameters and total soluble solids (TSS) were determined as the most important factors affecting the cucumber quality during cooling. Results showed that, there are high significant differences between all treatments and the averages of all previous determinations such as changing in each of cucumber diameter, length, volume, firmness, mass loss, “TSS" and color parameters (L, a, b and ΔE). On the other hand, un-significant differences are found between the interactions of all treatments and the averages of mass loss and some color parameters of "a" (inner and outer) and b (outer). The “HY" treatment confirms a greatest higher on firmness and TSS. But it is recorded a slower loss of fresh mass, diameter, length and volume at comparing with “CR" method. Seven/eight cooling time “TAT7/8", percentage of mass loss rate, lowest firmness and total color difference “ΔE" inner/outer" recorded at “HY" methods of" 7.5 m" ;"0.11% h-1 " “10.44N" and “4.56/5.74' respectively, compared with “CR" method of “126 m";“0.19% h-1"; “7.04N" and “5.04/ 5.44" at 13°C after 15 days of cold storage. But the highest mean value of “TSS" is found at “HY" system and recorded “3.89 ± 0.0013" at 5°C after 3 days of cold storage.

DOI

10.21608/jssae.2020.119598

Keywords

Hydrocooling, Cucumber, cooling storage, firmness, mass loss, Color

Authors

First Name

S. F.

Last Name

Elsisi

MiddleName

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Affiliation

Agricultural and Biosystem Engineering Department, Faculty of Agriculture, Menoufia University, 32511 Shebin EL-Kom, Egypt.

Email

said.elsese@agr.menofia.edu.eg

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First Name

A.T.

Last Name

Taha

MiddleName

-

Affiliation

Agricultural and Biosystem Engineering Department, Faculty of Agriculture, Menoufia University, 32511 Shebin EL-Kom, Egypt.

Email

-

City

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Orcid

-

First Name

M. N.

Last Name

Omar

MiddleName

-

Affiliation

Agricultural and Biosystem Engineering Department, Faculty of Agriculture, Menoufia University, 32511 Shebin EL-Kom, Egypt.

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Volume

11

Article Issue

9

Related Issue

17808

Issue Date

2020-09-01

Receive Date

2020-09-19

Publish Date

2020-09-01

Page Start

521

Page End

528

Print ISSN

2090-3685

Online ISSN

2090-3766

Article File

JSSAE_Volume 11_Issue 9_Pages 521-528.pdf

PDF . 1.6MB

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https://jssae.journals.ekb.eg/article_119598.html

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https://jssae.journals.ekb.eg/service?article_code=119598

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7

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Original Article

Type Code

889

Publication Type

Journal

Publication Title

Journal of Soil Sciences and Agricultural Engineering

Publication Link

https://jssae.journals.ekb.eg/

MainTitle

Cucumber Hydrocooling Treatment and its Relationship to Quality Properties during Cold Storage

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Article

Created At

22 Jan 2023