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
Recommended Citation
Almeida, Andrea T., "Effect of waxing on the storability of slicing cucumber under ambient temperature" (1975). Undergraduate Theses. 10187.
https://www.ukdr.uplb.edu.ph/etd-undergrad/10187
Document Type
Thesis