Citation
Zaulia O., . and Aminuddin H., . and Omar D., . and Habsah M., . and Razali M., . (2003) Quality and shelf-life of fresh cut cucumber slice as influenced by slicing methods. [Proceedings Paper]
Abstract
The effects of different slicing methods were studied on the quality and shelf life of fresh cut cucumber. Cucumber was sliced into 3 different shapes which are normally used by consumers i.e. round RS half-round HR and small pieces SP. Samples were packed in round polypropylene containers capped 250 ml and stored at 2 deg C for 24 days and at 25 deg C as control. The differences in slicing methods were significantly P0.05 affected respiration rate CO2 production and changes in acidity pH of fresh cut cucumber. The quality texture taste colour and odour of round shaped RSfresh cut cucumber that was sliced using slicer reduce faster than HR and SP samples that were sliced using sharp knife. At storage temperature of 2 deg C the quality and shelf life of HR and SP samples lasted longer 24days than RS samples 9 days. Percentage weight loss ascorbic acid content and ethylene production were not affected by cutting methods and size of fresh cut cucumber.
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Abstract
The effects of different slicing methods were studied on the quality and shelf life of fresh cut cucumber. Cucumber was sliced into 3 different shapes which are normally used by consumers i.e. round RS half-round HR and small pieces SP. Samples were packed in round polypropylene containers capped 250 ml and stored at 2 deg C for 24 days and at 25 deg C as control. The differences in slicing methods were significantly P0.05 affected respiration rate CO2 production and changes in acidity pH of fresh cut cucumber. The quality texture taste colour and odour of round shaped RSfresh cut cucumber that was sliced using slicer reduce faster than HR and SP samples that were sliced using sharp knife. At storage temperature of 2 deg C the quality and shelf life of HR and SP samples lasted longer 24days than RS samples 9 days. Percentage weight loss ascorbic acid content and ethylene production were not affected by cutting methods and size of fresh cut cucumber.
Additional Metadata
| Item Type: | Proceedings Paper |
|---|---|
| Additional Information: | Received on 3 Dec 2007 QK710.2 M239 2003 |
| AGROVOC Term: | CUCUMBERS |
| AGROVOC Term: | CUCUMIS SATIVUS |
| AGROVOC Term: | PLANT NUTRITION |
| AGROVOC Term: | CUTTING |
| AGROVOC Term: | QUALITY |
| Geographical Term: | MALAYSIA |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 05:13 |
| URI: | http://webagris.upm.edu.my/id/eprint/10839 |
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