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<p>This study evaluated the efficacy of a multi-layer composite coating made from oppositely charged polysaccharides, using the layer by layer approach on mini cucumbers (<i>Cucumis sativa</i>) using the dipping method, followed by subsequent storage at 4&#xa0;°C in perforated plastic containers. The combined effect of the coating, comprising 2% sodium alginate and 1% chitosan, with 2% calcium chloride serving as an interlinking agent, was evaluated. It was found that the multilayer edible coating substantially extended the post-harvest quality of mini cucumbers for up to 20 days at 4&#xa0;°C. The prepared coating noticeably reduced the moisture loss and respiration rate, and preserved the color parameters and chlorophylls for an extended duration. Comparatively minimal alterations in pH and total soluble solids were observed, in contrast to the control group, throughout the storage period. Moreover, the added chitosan (as the main antimicrobial agent) adequately maintained the textural properties (firmness and tenderness), and controlled the microbiological activity in the cucumbers over the storage period.</p>

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Effect of multilayer electrostatic edible coating on shelf-life extension of mini cucumbers

  • 期刊论文

  • 发表日期：

    2025年12月26日

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  • Neelakanth A. Lamani,
  • Hosahalli S. Ramaswamy

摘要

This study evaluated the efficacy of a multi-layer composite coating made from oppositely charged polysaccharides, using the layer by layer approach on mini cucumbers (Cucumis sativa) using the dipping method, followed by subsequent storage at 4 °C in perforated plastic containers. The combined effect of the coating, comprising 2% sodium alginate and 1% chitosan, with 2% calcium chloride serving as an interlinking agent, was evaluated. It was found that the multilayer edible coating substantially extended the post-harvest quality of mini cucumbers for up to 20 days at 4 °C. The prepared coating noticeably reduced the moisture loss and respiration rate, and preserved the color parameters and chlorophylls for an extended duration. Comparatively minimal alterations in pH and total soluble solids were observed, in contrast to the control group, throughout the storage period. Moreover, the added chitosan (as the main antimicrobial agent) adequately maintained the textural properties (firmness and tenderness), and controlled the microbiological activity in the cucumbers over the storage period.