Study On Preserving Cucumber With Coating Material

In this thesis, the author used different natural coating materials to deal with cucumber preservation. After analyzing the changes of those cucumbers being treated during the storage time, the author came up with a new method for cucumber preservation.Coating materials were selected from medicinal herbs, namely galangal, forsythia, and gardenia. Cucumbers treated with galangal were better then others in sensory evaluation, hardness, and Vc content. Forsythia coated samples has effectivly reduced the decreasing of TSS solid. Through the comprehensive analysis of variouss indicators (sensory evaluation, hardness, weightlessness, TSS content, exudate content, Vc content) during the storage period, it is found that cucumbers coated with galangal obtained the best results. Based on this findings, the author further selected another two coating materials, propolis, chitosan and compared their effect with galangal. It proved that galangal worked best in the way of sensory evaluation, propolis coating provided active elements in the maintenance of exudate content, while chitosan coating had an inhibitory effect on the reduction of hardness, TSS content and Vc content. Through taking those indicators above into careful consideration, the author concluded that different coating samples can display their respective advantages.From one-dimensional analysis of variance multiple comparsons (Duncan), cucumber samples coated with140g/1000ml galangal got the highest scores and achieved optimal results on sensory evaluation. Samples coated with1.4%chitosan got the highest scores and achieved optimal results on sensory evaluation, hardness and Vc contents. Samples coated with120-fold propolis coating got the highest scores and achieved optimal results on weightlessness, TTS content and exudate content.To sum up, the author obtained the results that120-fold propolis,1.4%chitosan and140g/1000ml galangal coatings on cucumber will work best under the analysis of different indicators as sensory evaluation, hardness, weightlessness, TSS content, exudate content, and Vc content.