THE EFFECTS OF ETHYLENE SCAVENGING-ACTIVE PACKAGING AND STORAGE TEMPERATURE ON QUALITY AND SHELF LIFE OF CUCUMBER (CUCUMIS SATIVUS L.)

This study aimed to determine the effects of ethylene scavenger incorporated active packaging and storage temperature on the shelf life of cucumbers. For this purpose, cucumbers were packaged using modified atmosphere packaging (5% O2-10% CO2-85% N2) in two different low-density polyethylene (LDPE) packages, with and without ethylene scavenger, and stored at 4ºC and 10ºC for 20 days. The group of cucumbers without packaging was prepared as the control. Throughout the storage period, changes in physical, chemical, and sensory quality parameters of the cucumbers were monitored through analyses of headspace gas analysis, weight loss, color, texture, soluble solid content (%brix), pH, titratable acidity, and sensory evaluation. Due to cold injury at 4ºC, equilibrium atmosphere could not be achieved, and the %O2 level dropped below the critical limit (2%) by the end of storage. At 10ºC, the products packaged without ethylene scavenger exhibited higher ethylene concentration during storage, negatively affecting the quality parameters, whereas the group with ethylene scavenger had lower ethylene accumulation and reduced cold injury, preserving product quality better. The cucumbers packaged with ethylene scavenger and stored at 10ºC was sensorially acceptable for the entire storage of 20 days suggesting the shelf life of 20 days only for this application.