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

Content Provider	Springer Nature Link
Author	Dhall, Rajinder Kumar Sharma, Sanjeev R. Mahajan, B. V. C.
Copyright Year	2011
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.
Starting Page	495
Ending Page	499
Page Count	5
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	49
Issue Number	4
e-ISSN	09758402
Language	English
Publisher	Springer-Verlag
Publisher Date	2011-02-11
Publisher Place	India
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Cucumber Shelf life Shrink wrapping Storage Quality Nutrition Chemistry/Food Science Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

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1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
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8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

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