Effect of coating treatments on the extension of the shelf-life of minimally processed cucumber

摘要

Minimally processed fruits and vegetables caused the emergence of a new plant processing industry in the world. The physiological and physical changes in cucumber were studied after treating with edible films coating and ozone water. The study showedthat the concentration of 4.2 mg m~(-3) ozone and the C treatment (polyvinyl alcohol 134 (1%); chitosan (1%); lithium chloride (0.5%); glacial acetic acid (2.5%); sodium benzoate (0.05%)) with a combined coating inhibits respiration and chlorophyll breakdown. Furthermore, it can also lower the soluble solids content and inhibit the polyphenol oxidases (PPO) activity.