Vol. 12, Issue 2 (2023)

Author(s):
Suchitra V, Chandana A, Lalit Dhurve and Nissi Flora

Abstract:
European slicing cucumber Cucumis savtis is an important salad crop in the world but due to its highly perishable nature it is not suited for long term storage at ambient conditions. The present study “Post-Harvest Treatments for Extending the Shelf Life of European Slicing Cucumbers” was conducted at COH, Venkataramannagudem in the year 2016-17 with an objective to extend the shelf life of slicing cucumber under ambient conditions. Immature and tender cucumber fruits are treated with bee wax 2% (T1) by dipping in wax emulsion, immersed in hot water for 10 minutes at 42 °C (T2), and wrapped in shrink wrap film (T3). Fruits were kept in ambient conditions at 25 °C including control (T4). Treatments were replicated 4 times with simple CRD statistical design. Observations were recorded on Physiological loss in weight, loss in surface volume, loss in texture and colour. Results revealed that immature fresh cucumbers which were individually shrink wrapped with cling wrap PVC (60gauge) film and stored under ambient stored condition recorded minimum Physiological loss in weight (PLW) (0.60%) and retained firmness, surface volume and green colour up to 15 days as compared to unwrapped fruits (5 days). The fruits treated with wax showed PLW (3.70%) and fruits immersed in hot water showed PLW (3.73%) with freshness up to 8 and 6 days respectively. Softening (loss of firmness) is maximum in unwrapped cucumbers.