The combination of chitosan coating with argon‐based MA packaging best preserved quality and prolonged the shelf‐life of fresh‐cut cucumber throughout 12 days storage. The synergy between chitosan treatment and argon‐based MA packing has potential application in the food industry to preserve the overall quality and extend the shelf‐life of the fresh‐cut cucumber.
Abstract
Fresh‐cut cucumber was coated with different concentrations of edible chitosan solutions and packaged in air‐, nitrogen‐, and argon‐based MA to preserve quality and extend shelf life. The effectiveness of individual and combined treatments on some quality parameters was examined at intervals during 12 days storage at a temperature of 5°C. The concentration of chitosan solutions significantly affected the performance of fresh‐cut cucumber in MA packages. Improved quality retention and reduced carbon dioxide production were observed in chitosan‐coated fresh‐cut samples. Argon‐based MA packaged samples exhibited better potential than air and nitrogen‐based MA packaging in retarding tissue respiration, physiological changes, chlorophyll degradation, and extending shelf life of fresh‐cut cucumber. Combined chitosan coating with MA packaging maintained quality, microbial safety, and extended the shelf life of fresh‐cut cucumber.
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