GUAR GUM BASED EDIBLE COATING ON CUCUMBER (CUCUMIS SATIVUS L.)

Anuradha Saha, Shvetambri Tyagi, Rajinder K. Gupta and Yogesh K. Tyagi*

ABSTRACT

In this study, the application of guar gum based edible coating on quality and shelf life of cucumber (Cucumis sativus L.) vegetables during storage at ambient conditions (25±2˚C and 70±5%) was investigated. The formulations consist of guar gum, carboxymethyl guar gum, potassium sorbate, cinnamon oil, glycerol, water and an emulsifying agent. Different quality parameters were monitored to evaluate the coating effects. The parameters included weight loss, decay loss, soluble solids, ascorbic acid content, pH, titratable acidity, juicability, total phenolics, antioxidant activity and microbial activity evaluation. The coating reduced the weight loss, decay loss, acidity, total phenolics, relatively maintained the antioxidant activity, decreases the microbial infection and thereby increased the post harvest storage life of cucumbers at ambient conditions (25±2˚C and 70±5%).

Keywords: Edible coating, Shelf life, Quality, Cucumber, Guar gum.