Authors Adetunji, C. O., Fadiji, A. E., & Aboyeji, O. O.
Cucumber (Cucumis sativa L.) is one of the most important and popular vegetable crops all over the world, Edible films and coatings are environment-friendly alternative methods to extend the postharvest life of fresh and minimally processed fruits and vegetables. They form a semipermeable barrier to gases and water vapor, reducing respiration and weight loss. In addition, edible films and coatings may help maintain firmness and provide coated fruit gloss. Edible films and coatings, also improve mechanical handling properties, carry additives, avoid loss of volatile compounds and production of volatile aroma, Chitosan is a natural polymer obtained by deacetylation of chitin, and when compared with other polysaccharides, chitosan has several advantages such as biocompatibility, biodegradability and no toxicity, while also presenting functional properties as bacteriostatic and fungistatic. The cationic character of chitosan offers an opportunity to establish electrostatic interactions with other compounds. Due to these characteristics, chitosan has been widely used to produce edible films. Chitosan films present good barrier properties when compared with other polymers such as methylcellulose and corn starch. Also, the mechanical properties of chitosan films can be improved, e.g. by adding plasticizers. However, the presence of such compounds can affect the structure of chitosan films. Aloe vera-based edible coatings have been shown to prevent loss of moisture and firmness, control respiration rate and maturation development, delay oxidative browning, and reduce microorganism proliferation in fruits such as sweet cherry, table grapes, and recterones.In addition to the traditional role of edible coatings as a barrier to water loss and delaying fruit senescence, the new generation coatings are being designed for incorporation and/or for controlled release of antioxidants, nutraceuticals, chemical additives, and natural antimicrobial agents. It has also been reported that the Aloe vera extracts possessed antimicrobial activity against bacterial pathogens from gram-positive and gram-negative. The synergetic effect of chitosan and A. vera gel, applied as an edible coating, on the change in physicochemical parameters and shelf life in Cucumber, related to fruit quality during ambient storage for a period of seven weeks. This will also ensure food security, sustainable development, poverty reduction, and wealth creation align with the Millennium Development Goals (MDGs) objectives.
