Evaluating the coating process of titanium dioxide nanoparticles and sodium tripolyphosphate on cucumbers under chilling condition to extend the shelf-life.

Cucumber is a highly perishable fruit, that can easily suffer from water loss, condensation, shriveling, yellowing and decay. The present investigation aim was to extending the shelf-life of cucumber using eco-friendly sodium tripolyphosphate and nano-material. Decay; hardness; succinate dehydrogenase activity (SDH); condensation and shriveling rates; and visual quality assessments of cucumbers fruits were evaluated during 21 days of storage period at 10 °C. There was a slight incidence of decay among (Chitosan/Titanium Dioxide Nanoparticles) CS-TiO and (Chitosan/Titanium Dioxide Nanoparticles/Sodium Tripolyphosphate) CS-TiO-STP samples, which reported the lowest decay incidence 2.21% in CS-TiO, while CS-TiO-STP did not show any decay at end of storage period. CS-TiO-STP recorded the lowest value in SDH activity 0.08 ∆OD min mg protein. Very slight hardness, water condensation, and shriveling were detected in CS-TiO samples, while CS-TiO-STP was the lowest compared with other SC samples and control. In general, CS-TiO-STP treatment was found most potential to enhance the postharvest shelf life of cucumber throughout the storage period up to 21 day.