Abstract
The effect of application of gum arabic edible coating on weight loss, firmness and sensory characteristics was investigated for cucumber fruits. Cucumber was coated with gum arabic at different concentration (5, 10, 15 and 20%) and stored at 10 and 25 degrees C for up to 16 days. Gum coating significantly reduced weight loss of the fruits at both storage temperatures. The firmness of the control fruits significantly (p <= 0.05) decreased with the storage time at both 10 and 25 degrees C. The application of gum edible coating delayed softening of cucumber fruit during 16 days of storage at 10 and 25 degrees C. Sensory characteristics of cucumber such as color, taste, tenderness, appearance and overall acceptability of coated (5-20%). cucumbers were much better preserved while storing at 10 and 25 degrees C for 16 days.