Effect of Wax Coating On The Quality of Cucumber Fruits During Storage 2157 7110.1000339

Volume 5 Issue 6 1000339
J Food Process Technol

ISSN: 2157-7110 JFPT, an open access journal
Open Access Research Article
Food
Processing & Technology
Bahnasawy and Khater, J Food Process Technol 2014, 5:6
http://dx.doi.org/10.4172/2157-7110.1000339
*Corresponding authors: Adel H Bahnasawy, Agricultural Engineering
Department, Faculty of Agriculture, Benha University 13736, Egypt, Tel:
+20132467034; E-mail: adel.bahnasawy@ fagr.bu.edu.eg
El-Sayed G Khater, Agricultural Engineering Department, Faculty of Agriculture, Benha
University 13736, Egypt, Tel: +20132467786; E-mail: [email protected]
Received March 24, 2014; Accepted June 20, 2014; Published July 03, 2014
Citation: Bahnasawy AH, Khater EG (2014) Effect of Wax Coating on the
Quality of Cucumber Fruits during Storage. J Food Process Technol 5: 339.
doi:10.4172/2157-7110.1000339
Copyright: 2014 Bahnasawy AH, et al. This is an open-access article distributed
under the terms of the Creative Commons Attribution License, which permits
unrestricted use, distribution, and reproduction in any medium, provided the
original author and source are credited.
Abstract
The main objective of this work was to study the effect of waxing (control, 25, 50, 75 and 100%) and storage temperature
(room temperature, 15, 10 and 5C) on cucumber fruits quality. The diameter change, length change, volume change, surface area
change, weight loss, hardness change rate, Total Soluble Solids (TSS) were studied as the most important factors affecting the
fruit quality. Shelf life of cucumber fruits was also determined. The obtained results indicated that the diameter change decreases
with increasing wax solution, meanwhile, the diameter change increases with increasing storage temperature. The length change
decreases with increasing wax solution and it increases with increasing storage temperature. The volume change decreases with
increasing wax solution, meanwhile, it increases with increasing storage temperature. The surface area change decreases with
increasing wax solution but it increases with increasing temperature storage. The weight loss decreases with increasing wax solu-
tion but it increases with increasing storage temperature. The hardness change rate decreases with increasing wax solution but it
increases with increasing storage temperature. The TSS decreases with increasing wax solution but it increases with increasing
storage temperature. The shelf life increases with increasing wax solution but it increases with increasing storage temperature.
Effect of Wax Coating on the Quality of Cucumber Fruits during Storage
Adel H Bahnasawy* and El-Sayed G Khater*
Agricultural Engineering Department, Faculty of Agriculture, Benha University 13736, Egypt
Keywords: Wax coating; Storage temperature; Cucumber; Fruit size
change; Weight loss; TSS; Hardness; Shelf life
Nomenclature
DC diameter change (mm)
WC wax coating (%)
T temperature (C)
LC length change (cm)
WL weight loss (%)
VC volume change (cm
3
)
SAC surface area change (cm
2
)
H hardness (kg)
TSS TSS change (%)
SL shelf life (hour)
Introduction
Cucumber (Cucumis sativus L.) is an important vegetable belonging
to the family of Cucurbitaceae. Cucumbers contain approximately 95%
water, 3.6% carbohydrates, and 0.65% protein, and are low in calories
(150 kcal kg
1
). Tey are a good source of the following nutrients (in mg
kg
1
): pantothenic acid (B5) (0.026); vitamin C (0.28); magnesium (1.3).
Cucumbers are grown both as a source of pickles, and to be eaten fresh.
While consumption of pickles has been waning, the use of cucumbers
as a fresh vegetable has been increasing [1]. Cucumber (Cucumis sativus
L.) is a favorite commodity exports for markets and local consumption
and represents one of the most important and economic vegetables in
Egypt. It is grown in Egypt in the open feld from March to November
and under plastic houses from September to May. Te total cultivated
area of cucumber in Egypt was about 27989 ha in 2011 according
to the statistics of CAPMS [2]. Waxing was used as a preservation
technique for fruits since 1900. Wax has been used since pre-historic
times. In 4200 BC, the ancient Egyptians kept bees and used the wax
from honeycombs to make models and to preserve their dead and in
encaustic painting. Te Chinese were using waxing processes on fruits,
but it was not until 1922. Waxes are used to replace some of the natural
waxes that removed in washing and cleaning operations, and this helps
to reduce the water loss during handling and marketing. If produce
is waxed, the wax coating is allowed to dry thoroughly before further
handling. Waxing of the produce is an old age art, which was started in
the beginning of the 19
th
century [3].
Water loss can be controlled by altering the fruit surface or by
proper control of storage conditions. Examples of the frst method are
the application of artifcial wax coatings and heat treatments. Artifcial,
edible coatings are generally applied by spraying or dipping afer
removal of the natural wax. Te efectiveness of the coating depends on
the thickness, concentration, and type of coating [4,5].
To avoid deterioration, cucumbers are ofen stored and transported
at cold temperatures. However, cucumbers are among a number of
tropical and subtropical crops that are sensitive to above-freezing cool
temperatures. Low-temperature storage of cucumbers may induce
damage associated with Chilling Injury (CI), resulting in compositional
as well as in morphological (structural) and microbiological changes
[6-14].
Te susceptibility of cucumbers to chilling injury and to yellowing
restricts desirable storage temperatures to a narrow range. If held
at 10C or colder, they sufer from chilling injury; if held at 15C or
higher, they rapidly become yellow. Tus, the optimum temperature is
12 to 13. However, for storage of 1 to 2 weeks, 10C is preferable because
chilling is minimal and yellowing is retarded, although [15] claims
that yellowing is slower at 13C than at higher or lower temperatures.
Te same author found that diferences in chilling sensitivity among
cultivars are minor.
Citation: Bahnasawy AH, Khater EG (2014) Effect of Wax Coating on the Quality of Cucumber Fruits during Storage. J Food Process Technol 5: 339.
doi:10.4172/2157-7110.1000339
Page 2 of 8
Te susceptibility of cucumbers to chilling injury does not preclude
their exposure to temperatures below 5C as long as they are utilized
immediately afer removal from cold storage, because symptoms
develop rapidly only at higher temperatures. Tus, 2 days at 0C, 4 days
at 5C, or 8 days at 7C are harmless under these conditions [16]. Tey
added that cucumbers can be expected to remain in good condition
for 10 to 14 days at 10C. For fruits harvested relatively young, where
yellowing is not an immediate problem, 13C would be preferable
and may extend the storage life 2 to 3 days and proper Controlled
Atmosphere (CA) conditions may add a further 4 to 6 days, for a total
of about 3 weeks.
Cucumber fruits are losing too much moisture, exposed to damage
and bruising, losing the good appearance during handling and storage
process, so that using wax as coating is the most common practice to
prevent moisture loss, protect the fruits from damage and bruising,
increase the shelf life and improve the fruit appearance, which in turn
increase the marketability of the cucumber. To prolong storage quality
and postharvest shelf life, the cucumber was waxed with diferent
solution concentrations and stored at diferent temperatures. Te
appearance indices weight loss and cucumber shelf life were determined
as the most important factors afecting the fnal quality of cucumber
during storage.
Materials and Methods
Te experiment was carried out at Agricultural Engineering
Department, Faculty of Agriculture, Moshtohor, Benha University,
during the period of June to July, 2012.
Materials
Te Cucumber (Cucumis sativus L.) was brought from the Faculty
of Agriculture Farm, Moshtohor, Benha University afer harvesting.
Parafn wax is mostly found as a white, odorless, tasteless, waxy
solid, with a typical melting point between about 46 and 68C (115and
154F), and having a density of around 0.9 g/cm
3
. It is insoluble in water,
but soluble in ether, benzene, and certain esters. Parafn is unafected
by most common chemical reagents but burns readily.
Refrigeration room used in this study has a dimension of 3.0 m
length, 3.0 m in width and 3.0 m height. It made prefabricated insulated
panels of thickness of 60 mm. the panels insulation are covered with
precoated stainless steel sheet on both sides.
Methods
Te cucumber fruits were dipped into a 0, 25, 50, 75, 100%
wax solutions. Te fruits were then fan-dried at room temperature
(approximately 25C). Te waxed fruits were stored at four temperature
5, 10, 15C and room temperature (25C). Twenty treatments were
applied (fve wax solution concentrations and four storage temperatures)
and replicated 3 times.
Measurements
Te dimensions of fruits (length and diameter) were measured by
digital vernier caliper (Model TESA 1p65- Range 0-150 mm 0.01
mm, Swiss). Te mass was measured by electric digital balance (Model
HG 5000 Range 0-5000 g 0.01 g, Japan). Te surface area was
measured by wrapping aluminum foil around the cucumber fruit and
then cutting the foil away with scissors into thin strips sufcient to lay
the foil fat. A planimeter (Model Placom KP -90 N- Range 0-10 m
2

0.2 %, Japan) was used to measure the surface area of the cucumber. Te
volume of fruits was measured by graduated cylinder. Te hardness was
measured by Hardness meter (Model GY-1-Range 2-15 kg cm
-2
0.1
kg cm
-2
, China). Te TSS was measured by Refractometer (Model HR-
010-Range 0- 10% Brix 0.1% Brix, Japan). Tese measurements were
repeated three times and the average was taken before and afer storage.
Results and Discussion
Cucumber quality was determined by measuring the change of fruit
diameter, length, volume, volume, surface area, mass, hardness and
total soluble solids (TSS). Weight loss and shelf life of the fruit during
storage were also studied.
Efect of wax coating and storage temperature on the fruit
size change
Diameter change: Figures 1 and 2 show the efect of diferent
wax solution concentrations and storage temperatures on change
in cucumber fruit diameter. Te results indicated that the change of
diameter decreases with increasing wax solution concentrations,
meanwhile, the diameter change increases with increasing storage
temperature, where, it decreased from 0.053 to 0.017 mm h
-1
when
the wax solution increased from 0 (control) to 100%. On the other
hand, loss of diameter increased from 0.021 to 0.049 mm h
-1
with the
storage temperature increased from 5C to 25C (room temperature).
Tese results agreed with those obtained by [16]. Te overall average
of diameter change decreased from 0.053 0.014 to 0.017 0.007 mm
h
-1
when the wax concentration changed from 0 to 100%. Te overall
0.00
0.02
0.04
0.06
0.08
0 5 10 15 20 25 30
D
i
a
m
e
t
e
r

C
h
a
n
g
e

(
m
m

h
-
1
)
Storage Temperature (C)
0% 25% 50%
Figure 1: Effect of wax solution concentrations on cucumber fruit diameter
change at different storage temperatures.
0.00
0.02
0.04
0.06
0.08
0 20 40 60 80 100 120
D
i
a
m
e
t
e
r

C
h
a
n
g
e

(
m
m

h
-
1
)
Wax Solution Concentration (%)
5
C 10
C 15
C
Figure 2: Effect of storage temperature on cucumber fruit diameter change at
different wax solution concentrations.
doi:10.4172/2157-7110.1000339
Page 3 of 8
average of diameter change ranged from 0.021 0.013 to 0.049 0.016
mm h
-1
depending on the storage temperature (5 to 25C).
Regression analysis was carried out to fnd a relation between
the fruit diameter change and both wax solution concentrations
and storage temperatures. Equation (1) shows the most appropriate
form for the relationship between the fruit diameter change and wax
solution concentrations at diferent storage temperatures. Equation (2)
shows the relationship between the fruit diameter change and storage
temperatures at diferent wax solution concentrations. Te constants of
these equations and coefcient of determination are listed in Table 1.
DC=a WX
2
+ b WX + c (1)
DC=a T
2
+ b T + c (2)
Where:-
DC is the cucumber diameter change (mm h
-1
)
WX is the wax coating (%)
T is the storage temperature (C)
Length change: Figures 3 and 4 show the efect of diferent wax
solution concentrations and storage temperatures on change in
cucumber fruit length. Te results indicate that the length decreases
with increasing wax solution and it increases with increasing storage
temperature, where, it decreased from 0.199 to 0.0054 mm h
-1
when
the wax solution concentrations increased from 0 (control) to 100%.
On the other hand, the length change increased from 0.074 to 0.168
mm h
-1
with the storage temperature changed from 5 to 25C (room
temperature). Te overall average of length change decreased from
0.199 0.068 to 0.0547 0.018 mm h
-1
when the wax concentration
changed from 0 to 100%. Te overall average of length change ranged
from 0.074 0.035 to 0.168 0.081 mm h
-1
depending on the storage
temperature (5 to 25C).
the fruit length change and both wax solution concentrations and
storage temperatures. Equation (3) shows the most appropriate
form for the relationship between the fruit length change and wax
solution concentrations at diferent storage temperatures. Equation
(4) shows the relationship between the fruit length change and storage
temperatures at diferent wax solution concentrations. Te constants of
these equations and coefcient of determination are listed in Table 2.
LC=a WX
2
+ b WX + c (3)
LC=a T
2
+ b T + c (4)
Where:-
LC is the cucumber length change (mm h
-1
)
Volume change: Figures 5 and 6 show the efect of diferent wax
solution concentrations and diferent storage temperatures on change
in cucumber fruit volume. Te results indicated that the volume change
decreases with increasing wax solution concentrations, meanwhile, it
increases with increasing storage temperature, where, it decreased from
Cucumber Diameter Change
Wax Solution Concentrations
(%)
Constants
R
2
A b c
0 (control) 0.0001 - 0.0028 0.0567 0.983
25 0.0001 - 0.0024 0.0335 0.985
50 6 10
-5
- 0.001 0.0129 0.994
75 6 10
-5
- 0.0005 0.0129 0.999
100 4 10
-5
- 0.0001 0.01 0.999
Temperature (
C)
Constants
R
2
A b c
5 5 10
-6
- 0.0008 0.044 0.986
10 4 10
-6
- 0.0007 0.0442 0.983
15 4 10
-6
- 0.0006 0.0429 0.962
25 (Room Temperature) 3 10
-6
- 0.0007 0.0751 0.997
Table 1: The constants a, b, c and coeffcient of determination for diameter change
at the different wax solution concentrations and the different storage temperatures.
0.00
0.05
0.10
0.15
0.20
0.25
0.30
0.35
0 5 10 15 20 25 30
L
e
n
g
t
h

C
h
a
n
g
e

(
m
m

h
-
1
)
0% 25% 50% 75% 100% Regression Line
Figure 3: Effect of wax coating on cucumber fruit length change at different
storage temperatures.
0.00
0.05
0.10
0.15
0.20
0.25
0.30
0.35
0 20 40 60 80 100 120
L
e
n
g
t
h

C
h
a
n
g
e

(
m
m

h
-
1
)
5
C 10
C 15
C Room Temp Regression Line

Figure 4: Effect of storage temperature on the cucumber fruit length change at
Table 2: The constants a, b, c and coeffcient of determination for length change
Cucumber Length Change
Wax Solution Concentrations (%)
Constants
R
2
a b c
0 (Control) 0.0005 - 0.0055 0. 1639 0.917
25 0.0002 - 0.0013 0.0853 0.996
50 0.0003 - 0.0058 0.0891 0.996
75 0.0002 - 0.0029 0.0606 0.976
100 1 10
-4
- 0.0005 0.0378 0.995
Temperature (
C)
Constants
R
2
a b c
5 1 10
-5
- 0.0192 0.1329 0.980
10 2 10
-5
- 0.003 0.1778 0.971
15 1 10
-5
- 0.0025 0.1615 0.989
-5
- 0.0045 0. 3043 0.973
doi:10.4172/2157-7110.1000339
Page 4 of 8
0.349 to 0.113 cm
3
h
-1
when the wax solution increased from 0 (control)
to 100%. On the other hand, loss of volume cucumber fruit increased
from 0.154 to 0.300 cm
3
h
-1
with the storage temperatures increased
from 5 to 25C (room temperature). Te overall average of volume
change decreased from 0.349 0.118 to 0.113 0.019 cm
3
h
-1
when
the wax concentration changed from 0 to 100%. Te overall average
of volume change ranged from 0.154 0.056 to 0.300 0.145 cm
3
h
-1

the fruit volume change and both wax solution concentrations and
storage temperatures. Equation (5) shows the most appropriate form
for the relationship between the fruit volume change and wax solution
concentrations at diferent storage temperatures. Equation (6) shows
the most appropriate form for the relationship between the fruit
volume change and storage temperatures at diferent wax solution
concentrations. Te constants of these equations and coefcient of
determination are listed in Table 3.
VC= a WX
2
+ b WX + c (5)
VC= a T
2
+ b T + c (6)
Where:-
VC is the cucumber volume change (cm
3
h
-1
)
Surface area change: Figures 7 and 8 show the efect of diferent
wax solution concentrations and storage temperatures on change in
cucumber fruit surface area. Te results indicated that the surface area
change decreases with increasing wax solution concentrations but it
increases with increasing storage temperature, where, it decreased from
0.419 to 0.111 cm
2
h
-1
when the wax solution concentrations increased
from 0 (control) to 100%. On the other hand, change of surface area
increased from 0.151 to 0.358 cm
2
hr
-1
with the storage temperatures
increased from 5 to 25C (room temperature). Te overall average of
surface area change decreased from 0.419 0.135 to 0.111 0.037 cm
2

h
-1
when the wax concentration changed from 0 to 100%. Te overall
average of surface area change ranged from 0.151 0.079 to 0.358
0.174 cm
2
h
-1
0.00
0.10
0.20
0.30
0.40
0.50
0.60
0 5 10 15 20 25 30
V
o
l
u
m
e

C
h
a
n
g
e

(
c
m
3
h
-
1
)
Figure 5: Effect of wax coating on cucumber fruit volume change at different
0.00
0.10
0.20
0.30
0.40
0.50
0.60
0 20 40 60 80 100 120
V
o
l
u
m
e

C
h
a
n
g
e

(
c
m
3

h
-
1
)
5
C 10
C 15

Figure 6: Effect of storage temperature on the cucumber fruit volume change at
Figure 7: Effect of wax solution concentrations on cucumber fruit surface area

change at different storage temperatures.
0.00
0.20
0.40
0.60
0.80
0 20 40 60 80 100 120
S
u
r
f
a
c
e

A
r
e
a

C
h
a
n
g
e

(
c
m
2

h
-
5
C 10
C 15
C
1
)
Figure 8: Effect of storage temperature on the cucumber fruit surface area
change at different wax solution concentrations.
Table 3: The constants a, b, c and coeffcient of determination for volume change
Cucumber Volume Change
Wax Solution Concentrations (%)
Constants
R
2
a b c
0 (Control) 0.0007 - 0.0047 0.2546 0.992
25 0.0002 0.0028 0.1715 0.999
50 0.0002 - 6 10
-5
0.1403 1
75 0.0001 - 0.0003 0.1048 0.997
100 - 9 10
-6
0.0029 0.0753 0.995
Temperature (
C)
Constants
R
2
a b c
5 9 10
-6
- 0.0024 0.2424 0.998
10 1 10
-5
- 0.0033 0.291 0.998
15 1 10
-5
- 0.0034 0.3233 0.993
-5
- 0.0074 0.541 0.997
doi:10.4172/2157-7110.1000339
Page 5 of 8
Regression analysis was carried out to fnd a relation between the
fruit surface area change and both wax solution concentrations and
for the relationship between the fruit surface area change and wax
solution concentrations at diferent storage temperatures. Equation (8)
shows the most appropriate form for the relationship between the fruit
surface area change and storage temperatures at diferent wax solution
SAC= a WX
2
+ b WX + c (7)
SAC= a T
2
+ b T + c (8)
Where:-
SAC is the cucumber surface area change (cm
2
h
-1
)
Weight Loss: Figures 9 and 10 show the efect of diferent wax
solution concentrations and storage temperatures on change in weight
loss of fruit cucumber. Te results indicated that the weight loss
decreases with increasing wax solution concentrations but it increases
with increasing temperature storage, where, it decreased from 0.020 to
0.005% h
-1
when the wax solution increased from 0 (control) to 100%.
On the other hand, weight loss increased from 00073 to 0.017% h
-1
with
the storage temperatures increased from 5 to 25C (room temperature).
Tese results agreed with those obtained by [17]. Te overall average of
weight loss decreased from 0.020 0.007 to 0.005 0.002% h
-1
when
the wax concentration changed from 0 to 100%. Te overall average of
weight loss ranged from 0.007 0.004 to 0.017 0.008% h
-1
depending
on the storage temperature (5 to 25C).
the fruit weight loss and both wax solution concentrations and
for the relationship between the fruit weight loss and wax solution
the most appropriate form for the relationship between the fruit weight
loss and storage temperatures at diferent wax solution concentrations.
Te constants of these equations and coefcient of determination are
listed in Table 5.
WL= a WX
2
+ b WX + c (9)
WL= a T
2
+ b T + c (10)
Where:-
WL is the cucumber weight loss (% h
-1
)
Efect of wax coating and temperature storage on hardness
change rate of cucumber fruits: Figures 11 and 12 show the efect
of diferent wax solution concentrations and storage temperatures
on hardness change rate of cucumber fruits. Te results indicated
that the hardness change rate decreases with increasing wax solution
concentrations but it increases with increasing storage temperature,
where, it decreased from 1.079 to 0.530 N h
-1
when the wax solution
concentrations increased from 0 (control) to 100%. On the other hand,
the hardness in cucumber fruits increased from 0.687 to 1.511 N h
-1

with the storage temperature increased from 5 to 25C [18]. Te overall
0.00
0.01
0.01
0.02
0.02
0.03
0.03
0.04
0 5 10 15 20 25 30
W
e
i
g
h
t

L
o
s
s

(
%

h
-
1
)
Figure 9: Effect of wax coating on cucumber fruit weight loss at different stor-
age temperatures.
0.00
0.01
0.01
0.02
0.02
0.03
0.03
0.04
0 20 40 60 80 100 120
W
e
i
g
h
t

L
o
s
s

(
%

h
-
1
)
5C 10C 15C Room Temp Regression Line
Figure 10: Effect of storage temperatures on cucumber fruit weight loss at dif-
ferent wax solution concentrations.
Table 4: The constants a, b, c and coeffcient of determination for surface area
change at the different wax solution concentrations and the different storage
temperatures.
Cucumber Surface Area Change
Wax Solution
Concentrations (%)
Constants
R
2
a b c
0 (Control) 0.0007 - 0.0043 0.3039 1
25 0.0007 - 0.0065 0.1745 0.997
50 0.0004 - 0.0041 0.1322 0.999
75 0.0003 - 0.004 0.1146 0.994
100 0.0002 - 0.0012 0.0801 0.999
Temperature (
C)
Constants
R
2
a b c
5 3 10
-5
- 0.0049 0.2879 0.959
10 3 10
-5
- 0.0053 0.3245 0.980
15 4 10
-5
- 0.0065 0.391 0.988
-5
- 0.0089 0.6479 0.999
Table 5: The constants a, b, c and coeffcient of determination for weight loss at
the different wax solution concentrations and the different storage temperatures.
Cucumber Weight Change
Wax Solution
Concentrations (%)
Constants
R
2
a b c
0 (Control) 4 10
-5
- 0.0003 0.0145 0.991
25 2 10
-5
- 0.0005 0.0098 0.998
50 2 10
-5
0.0001 0.0047 0.990
75 2 10
-5
- 0.0002 0.0055 0.972
100 1 10
-5
- 5 10
-5
0.0038 0.995
Temperature (
C)
Constants
R
2
a b c
5 1 10
-6
- 0.0002 0.0134 0.988
10 1 10
-6
- 0.0002 0.0158 0.948
15 2 10
-6
- 0.0003 0.0175 0.959
-6
- 0.0004 0.0304 0.973
doi:10.4172/2157-7110.1000339
Page 6 of 8
average of hardness change rate decreased from 1.079 0.107 to 0.530
0.032 N h
-1
when the wax concentration changed from 0 to 100%. Te
overall average of hardness change rate ranged from 0.687 0.024 to
1.511 0.093 N h
-1
the fruit hardness change and both wax solution concentrations and
for the relationship between the fruit hardness change and wax solution
the most appropriate form for the relationship between the fruit
hardness change and storage temperatures at diferent wax solution
H= a WX
2
+ b WX + c (11)
H= a T
2
+ b T + c (12)
Where:-
H is the hardness change (% h
-1
)
Efect of wax coating and storage temperature on total soluble
solids (TSS) in cucumber fruits: Figures 13 and 14 show the efect of
diferent wax solution concentrations and storage temperatures on TSS
change in cucumber fruits. Te results indicated that the TSS decreases
with increasing wax concentrations but it increases with increasing
temperature storage, where, it decreased from 0.008 to 0.003% h
-1
when
the wax solution concentrations increased from 0 (control) to 100%.
On the other hand, TSS change increased from 0.005 to 0.007% h
-1
with
the storage temperatures increased from 5 to 25C (room temperature).
Tese results agreed with those obtained by [17]. Te overall average of
TSS change decreased from 0.008 0.0016 to 0.003 0.0004% h
-1
when
the wax concentration changed from 0 to 100%. Te overall average of
TSS change ranged from 0.005 0.001 to 0.007 0.002% h
-1
depending
on the storage temperature (5 to 25C).
Regression analysis was carried out to fnd a relation between the
0.00
0.10
0.20
0.30
0.40
0.50
0 5 10 15 20 25 30
H
a
r
d
n
e
s
s

C
h
a
n
g
e

R
a
t
e

(
N

h
-
1
)
0% 25% 50%
Figure 11: Effect of wax coating on hardness change rate in cucumber fruits at
different storage temperatures.
0.00
0.10
0.20
0.30
0.40
0.50
0 20 40 60 80 100 120
H
a
r
d
n
e
s
s

C
h
a
n
g
e

R
a
t
e

(
N
5
C 10
C 15
C
h
-
1
)
Figure 12: Effect of storage temperature on hardness change rate in cucumber
fruits at different wax solution concentrations.
Cucumber Hardness Change Rate
(%)
Constants
R
2
a b c
Control 0.0007 - 0.0072 0.2024 0.989
25 0.0005 - 0.0041 0.1599 0.992
50 0.0004 - 0.0042 0.1523 0.989
75 0.0004 - 0.0051 0.1364 0.993
100 0.0002 - 0.0023 0.1131 0.996
Temperature (
C)
Constants
R
2
a b c
5 4 10
-6
- 0.0001 0.1751 0.985
10 3 10
-6
- 0.0014 0.2143 0.994
15 7 10
-6
- 0.0018 0.3356 0.996
Room Temperature 1 10
-5
- 0.0039 0.4483 0.998
Table 6: The constants a, b, c and coeffcient of determination for hardness change
0.00
0.00
0.00
0.01
0.01
0.01
0.01
0 5 10 15 20 25 30
T
S
S

(
%

h
-
1
)
Figure 13: Effect of wax solution on TSS change at different storage tempera-
tures.
0.00
0.00
0.00
0.01
0.01
0.01
0.01
0 20 40 60 80 100 120
T
S
S

(
%
h
-
1
)
5
C 10
C 15

Figure 14: Effect of storage temperature on TSS change at different wax solu-
tion concentrations.
doi:10.4172/2157-7110.1000339
Page 7 of 8
fruit TSS change and both wax solution concentrations and storage
temperatures. Equation (13) shows the most appropriate form for
the relationship between the fruit TSS change and wax solution
concentrations at diferent storage temperatures. Equation (14)
shows the most appropriate form for the relationship between the
fruit TSS change and storage temperatures at diferent wax solution
TSS=a WX
2
+ b WX + c (13)
TSS=a T
2
+ b T + c (14)
Where:-
TSS is the cucumber TSS change (% h
-1
)
Efect of storage temperature on the shelf life of the cucumber
coated with diferent wax solution percentage: Figures 15 and 16
show the efect of storage temperature on the shelf life of the cucumber
coated with diferent wax solution percentage. Te results indicated
that the shelf life increases with increasing wax solution concentrations
meanwhile, it increases with increasing temperature storage, where, it
increased from 173.4 to 231.6 h when the wax solution concentration
increased from 0 (control) to 100%. On the other hand, the shelf life
in cucumber fruits increased from 98.40 to 288.48 h when the storage
temperature increased from 5 to 25C (room temperature). Tese
results were in agreement with those obtained by [16]. Te overall
average of shelf life decreased from 288.48 22.38 to 231.60 75.77
h when the wax concentration changed from 0 to 100%. Te overall
average of shelf life change ranged from 288.48 22.38 to 98.40 14.64
h depending on the storage temperature 5 to 25C.
the fruit shelf life and both wax solution concentrations and storage
temperatures. Equation (15) shows the most appropriate form for the
relationship between the fruit shelf life and wax solution concentrations
at diferent storage temperatures. Equation (16) shows the most
appropriate form for the relationship between the fruit shelf life and
storage temperatures at diferent wax solution concentrations. Te
constants of these equations and coefcient of determination are listed
in Table 8.
SL= a WX
2
+ b WX + c (15)
SL= a T
2
+ b T + c (16)
Where:-
SL is the cucumber shelf life (h)
Summary and Conclusions
Te experiment was carried out to study the efect of wax coating
(control, 25, 50, 75 and 100%) and storage temperatures (room
temperature, 15, 10 and 5C) on cucumber fruits quality, (diameter
change, length change, volume change, area change, weight loss,
hardness change rate and TSS change on cucumber fruits). Shelf life of
the cucumber was also studied. Te obtained results can be summarized
as follows:
Cucumber TSS change
(%)
Constants
R
2
a b c
Control 7 10
-6
1 10
-5
0.0065 0.997
25 - 3 10
-6
0.0002 0.0041 0.999
50 - 8 10
-7
0.0001 0.0037 1
75 1 10
-6
2 10
-5
0.0034 0.999
100 - 2 10
-7
5 10
-5
0.0118 0.988
Temperature (
C)
Constants
R
2
a b c
5 2 10
-7
6 10
-5
0.0066 0.997
10 2 10
-7
- 6 10
-5
0.0074 0.999
15 2 10
-7
- 7 10
-5
0.0082 0.991
Room Temperature 6 10
-7
0.0001 0.0109 0.995
Table 7: The constants a, b, c and coeffcient of determination for TSS change at
the different wax solution concentrations and the different storage temperatures.
0
50
100
150
200
250
300
350
0 5 10 15 20 25 30
S
h
e
l
f

L
i
f
e

(
h
)
Figure 15: Effect of wax coating on the shelf life of the cucumber at different
0
50
100
150
200
250
300
350
0 20 40 60 80 100 120
S
h
e
l
f

L
i
f
e

(
h
)
5
C 10
C 15
C
Figure 16: Effect of storage temperature on the shelf life of the cucumber at
Cucumber Shelf life
(%)
Constants
R
2
a b c
0 (Control) 0.0327 - 9.6589 298.23 0.999
25 0.0851 - 12.172 340.43 0.997
50 -0.0393 - 8.1469 326.79 0.993
75 -0.0524 - 8.0465 344.2 0.996
100 0.0087 - 10.499 373.83 0.988
Temperature (
C)
Constants
R
2
a b c
5 0.0016 0.779 255.7 0.997
10 -0.0008 0.8215 202.01 0.999
15 -0.0036 0.8846 162.1 0.991
25 (Room Temperature) -0.0008 0.4951 76.731 0.995
Table 8: The constants a, b, c and coeffcient of determination for shelf life at the
different wax solution concentrations and the different storage temperatures.
doi:10.4172/2157-7110.1000339
Page 8 of 8
Te diameter change decreased from 0.053 to 0.017 mm h
-1

when the wax solution increased from 0 to 100%. On the other
hand, loss of diameter increased from 0.021 to 0.049 mm h
-1

with the storage temperature increased from 5 to 25C.
Te length change decreased from 0.199 to 0.0054 mm h
-1
when
the wax solution concentrations increased from 0 to 100%. On
the other hand, the length change increased from 0.074 to 0.168
mm h
-1
with the storage temperature changed from 5 to 25C.
Te volume change decreased from 0.349 to 0.113 cm
3
h
-1
when
the wax solution increased from 0 to 100%. On the other hand,
loss of volume cucumber fruit increased from 0.154 to 0.300
cm
3
h
-1
with the storage temperatures increased from 5 to 25C.
Te surface area change decreased from 0.419 to 0.111 cm
2

h
-1
when the wax solution concentrations increased from 0 to
100%. On the other hand, change of surface area increased from
0.151 to 0.358 cm
2
h
-1
with the storage temperatures increased
from 5 to 25C.
Te weight loss decreased from 0.020 to 0.005% h
-1
when the
wax solution increased from 0 to 100%. On the other hand,
weight loss increased from 00073 to 0.017% h
-1
with the storage
temperatures increased from 5 to 25C.
Te hardness change rate decreased from 1.079 to 0.530 N
h
-1
when the wax solution concentrations increased from 0
to 100%. On the other hand, the hardness in cucumber fruits
increased from 0.687 to 1.511 N h
-1
with the storage temperature
increased from 5 to 25C.
Te TSS decreased from 0.008 to 0.003% h
-1
when the wax
solution concentrations increased from 0 to 100%. On the other
hand, TSS change increased from 0.005 to 0.007% h
-1
with the
storage temperatures increased from 5 to 25C.
Te shelf life increases with increasing wax solution but it increases
with increasing storage temperature. It increased from 173.4 to 231.6
h when the wax solution concentration increased from 0 to 100%. On
the other hand, the shelf life in cucumber fruits increased from 98.40 to
288.48 h with the storage temperature increased from 5 to 25C.
References
1. Lucier G, Jerardo A (2007) Vegetables and Melons Outlook/VGS-319.
Economic Research Service, USDA.
2. CAPMS (2011) Annual year book for general statistics. Egypt: Central Agency
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3. Thirupathi V, Sasikala S, Kennedy ZJ (2006) Preservation of fruits and
vegetables by wax coating. Science Tech Enterpreneur.
4. Amarante C, Banks NH, Ganesh S (2001a) Effects of coating concentration,
ripening stage, water status and fruit temperature on pear susceptibility to
friction discolouration. Postharvest Biol Technol 21: 283- 290.
5. Amarante C, Banks NH, Ganesh S (2001b) Relationship between character
of skin cover of coated pears and permeance to water vapour and gases.
Postharvest Biol Technol 21: 291-301.
6. Fukushima T, Yamazaki M, Tsugiyama T (1977) Chilling-injury in cucumber
fruits. I. Effects of storage temperature on symptoms and physiological
changes. Sci Hortic 6: 185-197.
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modules et programmes. Int. J. Refrigeration 6: 329-336.
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236.
9. Musmade AM, Desai UT (1998) Cucumber and melon. Handbook of Vegetable
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epidermal microcracking caused by chilling injury in pickling cucumber fruit.
Pesq Agropec Bras 42: 593598.
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cucumbers for bulk storage using acetic acid and food preservatives. J Food
Sci 73: M287-M291.
15. Apeland J (1966) Factors affecting non-parasitic disorders of the harvested
product of cucumber. Acta Hort 4: 102-104.
16. Ryall AL, Lipton WJ (1979) Handling, transportation and storage of fruits
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Citation: Bahnasawy AH, Khater EG (2014) Effect of Wax Coating on the
Quality of Cucumber Fruits during Storage. J Food Process Technol 5: 339.
doi:10.4172/2157-7110.1000339

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C Room Temp Regression Line

C Room Temp Regression Line

Figure 7: Effect of wax solution concentrations on cucumber fruit surface area

C Room Temp Regression Line

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