Document Type : Original Article
Authors
Department of Biology, Faculty of Science, University of Qom, Qom, Iran
Abstract
Cucumber fruits are known for their short shelf life post-harvest, primarily due to their high-water content, elevated metabolic activity, and susceptibility to microbial spoilage. These attributes underscore the necessity for effective storage methods and quality preservation strategies. This study aimed to evaluate the effects of glycine betaine at concentrations of 0 and 15 mM on various quality parameters of cucumber fruit during a 12-day storage period at 4°C. The findings revealed that glycine betaine treatments significantly mitigated weight loss and preserved essential quality indicators, including total soluble solids concentration, pH, fruit firmness, total chlorophyll content in the skin, and ascorbic acid levels. Notably, the treatment with 15 mM glycine betaine resulted in the lowest weight loss and the highest firmness on days 6 and 9 of storage. Furthermore, this treatment was associated with the highest levels of soluble solids, total chlorophyll, and vitamin C, alongside the lowest pH and sensory quality reduction on days 6 and 9, demonstrating a statistically significant improvement compared to the control group. These results suggest that glycine betaine is an effective agent for enhancing the post-harvest quality and longevity of cucumbers.
Keywords
)