Effect of waxing on the storability of slicing cucumber under ambient temperature

Date

9-1975

Degree

Bachelor of Science in Agriculture

Major Course

Major in Horticulture

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Eufemio T. Rano

Co-adviser

O.R. Bautista

Abstract

The effect of different wax preparations and time of application on the percent decay, respiration rate and chlorophyll degradation of cucumber fruits during storage were studied under ambient condition.

Prima Fresh, among all the other waxes tested, was found to be the best for cucumber. Decay, rate of weight loss, and rate of respiration were significantly lower in Prima Fresh coated fruits compared with other commercial wax preparations. However, chlorophyll degradation seemed to be enhanced by waxing during the later stages of storage.

The earlier cucumber fruits were waxed after harvesting, the longer they last.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

Thesis

Document Type

Thesis

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