Starch glucose coating-induced postharvest shelf-life extension of cucumber

Cucumber (Cucumis sativus L.) is a rich source of vitamins, minerals, and antioxidants. Its post-harvest deterioration leads to a limited shelf-life up to 5-7 days. To avoid such loss, the present study investigates the potential effect of starch glucose (SG) coating on the extension of its shelf-life, after harvest. 1.0, 1.5 and 2.0 µM of starch with 2.5 µM D-glucose solutions were coated over freshly harvested cucumbers and stored at refrigerated temperature (±4 °C) for 30 days. 1.5 µM starch plus 2.5 µM D-glucose displayed significantly better results as per the skin colour and sensory evaluation test. This level of SG coating extended the shelf-life of cucumbers up to 30 days with least reduction in weight loss, total soluble sugar, protein, catalase activity, peroxidase activity and increased in proline content, 2, 2-diphenyl-1-picrylhydrazyl antioxidant activities and ferrous ion chelating activities.