| Popis: |
The main objective of this work was to study the effect of waxing and storage temperature on cucumber fruits quality. The parameters study include: diameter change, length change, weight loss, volume change, surface area change, hardness, TSS and shelf life on cucumber fruits. The obtained results can be summarized as follows: The diameter change decreases with increasing wax solution, meanwhile, the diameter change increases with decreasing temperature storage. The length change decreases with increasing wax solution and it increases with decreasing temperature storage. The weight loss decreases with increasing wax solution but it increases with decreasing temperature storage. The volume change decreases with increasing wax solution, meanwhile, it increases with decreasing temperature storage. The surface area change decreases with increasing wax solution but it increases with decreasing temperature storage. The hardness decreases with increasing wax solution but it increases with decreasing temperature storage. The TSS decreases with increasing wax solution but it increases with decreasing temperature storage. The shelf life increases with increasing wax solution but it increases with decreasing temperature storage. |
