







































Volume 04 Issue 05-2024 8 

                 

 
 

   
  
 

American Journal Of Agriculture And Horticulture Innovations  
(ISSN – 2771-2559) 
VOLUME 04 ISSUE 05    Pages: 8-13 

SJIF IMPACT FACTOR (2022: 5. 705) (2023: 7. 471) (2024: 8.02) 
OCLC – 1290679216   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Publisher: Oscar Publishing Services 

Servi 

 

 

 

 

 

 

 

 

 

ABSTRACT 

This study examines the efficacy of edible coatings made from carboxy methyl cellulose (CMC) and corn starch in 

preserving cucumber quality when stored at room temperature. Cucumbers were treated with various formulations 

of edible coatings and compared to untreated cucumbers as a control group. Quality parameters such as firmness, 

color, weight loss, and microbial growth were assessed over a defined storage period. Results indicate that cucumbers 

coated with CMC and corn starch exhibited significantly reduced weight loss, improved firmness retention, and 

extended shelf life compared to untreated cucumbers. Moreover, the edible coatings effectively inhibited microbial 

growth, thereby enhancing the overall quality and freshness of the cucumbers during storage at room temperature. 

This research sheds light on the potential of utilizing edible coatings as a sustainable approach to prolonging the 

postharvest shelf life of cucumbers while minimizing the need for chemical preservatives. 

 

KEYWORDS 

Cucumber, edible coatings, carboxy methyl cellulose, corn starch, postharvest preservation, room temperature, 

quality, freshness, microbial growth, shelf life. 

 

INTRODUCTION

  Research Article 

 

PRESERVING CUCUMBER QUALITY: INVESTIGATING THE INFLUENCE OF 

CARBOXY METHYL CELLULOSE AND CORN STARCH EDIBLE COATINGS 

AT ROOM TEMPERATURE 
 

Submission Date: April 24, 2024, Accepted Date:  April 29, 2024,  

Published Date: May 04, 2024 

Crossref doi: https://doi.org/10.37547/ajahi/Volume04Issue05-02 

 

 

Feranmi Okpara 
Nigerian Stored Product Research Institute, Km 3 Asa Dam Road, Ilorin, Kwara State, Nigeria 

Journal Website: 

https://theusajournals.

com/index.php/ajahi 

Copyright: Original 

content from this work 

may be used under the 

terms of the creative 

commons attributes 

4.0 licence. 

 

https://theusajournals.com
https://doi.org/10.37547/ajahi/Volume04Issue05-02
https://doi.org/10.37547/ajahi/Volume04Issue05-02


Volume 04 Issue 05-2024 9 

                 

 
 

   
  
 

American Journal Of Agriculture And Horticulture Innovations  
(ISSN – 2771-2559) 
VOLUME 04 ISSUE 05    Pages: 8-13 

SJIF IMPACT FACTOR (2022: 5. 705) (2023: 7. 471) (2024: 8.02) 
OCLC – 1290679216   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Publisher: Oscar Publishing Services 

Servi 

Cucumber (Cucumis sativus L.) is a widely consumed 

vegetable known for its crisp texture and refreshing 

taste, making it a popular choice in salads, sandwiches, 

and various culinary dishes worldwide. However, 

cucumbers are highly perishable and prone to 

postharvest deterioration, leading to significant losses 

in quality and economic value during storage and 

transportation. Factors such as moisture loss, 

microbial growth, and enzymatic activity contribute to 

the rapid deterioration of cucumbers, resulting in loss 

of firmness, color changes, and overall decline in 

sensory attributes. 

To address these challenges, various preservation 

techniques have been explored, including chemical 

treatments, modified atmosphere packaging, and the 

application of edible coatings. Among these, edible 

coatings have emerged as a promising alternative, 

offering a sustainable and environmentally friendly 

approach to extending the shelf life of fresh produce. 

Edible coatings are thin layers of natural substances 

applied to the surface of fruits and vegetables to 

create a barrier against moisture loss, gas exchange, 

and microbial proliferation. These coatings can be 

derived from a variety of materials, including 

polysaccharides, proteins, lipids, and their 

combinations. Carboxy methyl cellulose (CMC) and 

corn starch are two commonly used materials in the 

formulation of edible coatings due to their film-

forming properties, biocompatibility, and availability. 

The objective of this study is to investigate the 

influence of edible coatings composed of carboxy 

methyl cellulose and corn starch on preserving 

cucumber quality during storage at room temperature. 

By evaluating parameters such as firmness, color, 

weight loss, and microbial growth, this research aims 

to assess the effectiveness of these coatings in 

prolonging the postharvest shelf life of cucumbers and 

maintaining their freshness and sensory attributes. 

Understanding the impact of edible coatings on 

cucumber preservation can provide valuable insights 

into sustainable strategies for minimizing food waste 

and ensuring the availability of high-quality produce for 

consumers. 

METHOD 

In this study, the preservation of cucumber quality 

through the application of carboxy methyl cellulose 

(CMC) and corn starch edible coatings was 

meticulously investigated. The process began with the 

careful selection of fresh cucumbers, ensuring 

uniformity in size and maturity while excluding any 

specimens with physical defects. Following 

procurement, the cucumbers underwent a thorough 

washing process to eliminate surface contaminants, 

guaranteeing a clean substrate for coating application. 

Subsequently, two distinct types of edible coatings 

were meticulously prepared, employing CMC and corn 

starch as the primary constituents. These coatings 

were meticulously formulated to achieve optimal film-

forming properties and compatibility with cucumber 

surfaces, with additional additives incorporated as 

necessary to enhance functionality and stability. 

Once the coatings were prepared, the cucumbers were 

subjected to a precise coating application procedure. 

Each cucumber was methodically submerged in the 

coating solution for a predetermined duration to 

ensure uniform coverage, after which excess solution 

was allowed to drain off. The coated cucumbers were 

then left to air-dry at room temperature, facilitating 

the formation of a protective film on the surface. 

Control cucumbers, left untreated, were concurrently 

prepared to serve as a reference for subsequent 

comparisons. 



Volume 04 Issue 05-2024 10 

                 

 
 

   
  
 

American Journal Of Agriculture And Horticulture Innovations  
(ISSN – 2771-2559) 
VOLUME 04 ISSUE 05    Pages: 8-13 

SJIF IMPACT FACTOR (2022: 5. 705) (2023: 7. 471) (2024: 8.02) 
OCLC – 1290679216   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Publisher: Oscar Publishing Services 

Servi 

 

 

Following coating application, the cucumbers were 

carefully arranged in perforated plastic trays to 

facilitate air circulation and placed in a controlled 

environment chamber set to room temperature. 

Throughout the designated storage period, the 

cucumbers underwent regular quality evaluations to 

assess parameters such as firmness, color, weight loss, 

and microbial growth. These assessments were 

conducted meticulously, employing specialized 

equipment and techniques to ensure accurate and 

reproducible results. Statistical analyses were 

subsequently performed on the gathered data to 

discern significant differences between the coated and 

uncoated cucumber samples, with a predetermined 

significance level guiding the interpretation of results. 

Fresh cucumbers (Cucumis sativus L.) were procured 

from a local market and visually inspected to ensure 

uniformity in size, shape, and absence of any physical 

defects or damage. Cucumbers with similar maturity 

and size were selected for the experiment. Upon 

arrival at the laboratory, the cucumbers were washed 

thoroughly with potable water to remove any surface 

contaminants and allowed to air-dry. 

Two types of edible coatings were prepared using 

carboxy methyl cellulose (CMC) and corn starch as the 

primary ingredients. The formulations were optimized 

based on previous studies and preliminary experiments 

to achieve the desired film-forming properties and 

compatibility with cucumber surfaces. CMC and corn 

starch were dissolved in distilled water to obtain 

homogeneous solutions with predetermined 

concentrations. Additives such as plasticizers or 

antimicrobial agents were incorporated as needed to 

enhance the functionality and stability of the coatings. 

The prepared edible coatings were applied to the 

surface of the cucumbers using a dipping method. Each 

cucumber was submerged in the coating solution for a 

specified duration to ensure uniform coverage. Excess 



Volume 04 Issue 05-2024 11 

                 

 
 

   
  
 

American Journal Of Agriculture And Horticulture Innovations  
(ISSN – 2771-2559) 
VOLUME 04 ISSUE 05    Pages: 8-13 

SJIF IMPACT FACTOR (2022: 5. 705) (2023: 7. 471) (2024: 8.02) 
OCLC – 1290679216   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Publisher: Oscar Publishing Services 

Servi 

coating solution was allowed to drip off, and the 

coated cucumbers were air-dried at room temperature 

for a predetermined period to facilitate film formation. 

Control cucumbers were left untreated to serve as a 

reference group for comparison. 

 

 

 

After coating application, the cucumbers were 

arranged in perforated plastic trays to allow for air 

circulation and placed in a controlled environment 

chamber set to room temperature (approximately 

25°C). The cucumbers were stored under ambient 

conditions for the designated storage period, with 

periodic evaluations conducted to monitor changes in 

quality parameters. 

Throughout the storage period, the coated and 

uncoated cucumbers were subjected to regular quality 

assessments to evaluate various parameters including 

firmness, color, weight loss, and microbial growth. 

Firmness was measured using a penetrometer to 

assess the degree of tissue softening. Color was 

evaluated visually and quantitatively using a 

colorimeter to determine changes in hue, brightness, 

and chroma. Weight loss was calculated by comparing 

the initial and final weights of the cucumbers. Microbial 

growth was monitored by sampling the cucumber 

surfaces and culturing the microorganisms on selective 

media to quantify colony-forming units (CFU). 

The experimental data obtained from the quality 

assessments were analyzed using appropriate 

statistical methods, such as analysis of variance 

(ANOVA) and Tukey's multiple comparison test, to 

determine significant differences between the coated 

and uncoated cucumber samples. The significance 

level was set at p < 0.05. All experiments were 

conducted in triplicate, and the results were expressed 

as means ± standard deviation. 

RESULTS 



Volume 04 Issue 05-2024 12 

                 

 
 

   
  
 

American Journal Of Agriculture And Horticulture Innovations  
(ISSN – 2771-2559) 
VOLUME 04 ISSUE 05    Pages: 8-13 

SJIF IMPACT FACTOR (2022: 5. 705) (2023: 7. 471) (2024: 8.02) 
OCLC – 1290679216   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Publisher: Oscar Publishing Services 

Servi 

 

The results of this study revealed significant 

improvements in the quality and shelf life of 

cucumbers treated with carboxy methyl cellulose 

(CMC) and corn starch edible coatings compared to 

untreated cucumbers. Coated cucumbers exhibited 

reduced weight loss throughout the storage period, 

with the coatings effectively mitigating moisture loss 

and maintaining the cucumbers' firmness. Additionally, 

color retention was enhanced in coated cucumbers, 

with minimal changes observed in hue, brightness, and 

chroma compared to untreated samples. Moreover, 

microbial growth on coated cucumbers was 

significantly inhibited, leading to a lower microbial load 

and extended shelf life compared to untreated 

cucumbers. 

DISCUSSION 

The observed improvements in cucumber quality can 

be attributed to the barrier properties of the edible 

coatings, which created a protective layer on the 

cucumber surface, thus reducing moisture loss and 

microbial proliferation. Carboxy methyl cellulose 

(CMC) and corn starch, as film-forming agents, 

effectively adhered to the cucumber surface, forming 

a barrier that slowed down the rate of physiological 

processes such as respiration and enzymatic activity. 

This retardation of metabolic processes contributed to 

the maintenance of cucumber firmness and color, 

resulting in a visually appealing appearance and 

prolonged shelf life. 

Furthermore, the antimicrobial properties of the edible 

coatings, possibly enhanced by the inclusion of 

additives such as antimicrobial agents, contributed to 

the inhibition of microbial growth on the cucumber 

surface. This not only reduced the risk of spoilage but 

also ensured food safety and extended the 

marketability of the cucumbers. 

CONCLUSION 

In conclusion, this study demonstrates the 

effectiveness of carboxy methyl cellulose (CMC) and 

corn starch edible coatings in preserving cucumber 

quality during storage at room temperature. The 

coatings effectively reduced moisture loss, maintained 

firmness and color, and inhibited microbial growth, 

resulting in an extended shelf life of the cucumbers. 

These findings highlight the potential of edible 

coatings as a sustainable approach to postharvest 

preservation, offering an environmentally friendly 

alternative to chemical treatments. Future research 

could explore the optimization of coating formulations 

and application methods to further enhance their 

efficacy and practicality for commercial use in the fresh 

produce industry. 

REFERENCES 

1. Abd EL-Kereem, F, 1998. Induction of resistance to 

some diseases of cucumber plants grown under 

greenhouse conditions. Ph.D. Thesis, Faculty of 

Agriculture, Ain Shams University, Egypt. 

2. AOAC, 1994. Official Methods of Analysis. 

Association of Official Analytical Chemists. 1111 

North 19th Street, Suite 20, 16th Edi. Arlington, 

Virginia, USA. 22209. 

3. Arvanitoyannis I. and Gorris LGM. 1999. Edible and 

biodegradable polymeric materials for food 

packaging or coating in processing foods: Quality 

optimization and process assessment. CRC Press, 

Boca Raton, FL. pp: 357-371.  

4. Avena-Bustillos RJ, Krochta JM, and Saltveit ME, 

1997. Water vapor resistance of red delicious 

apples and celery sticks coated with edible 



Volume 04 Issue 05-2024 13 

                 

 
 

   
  
 

American Journal Of Agriculture And Horticulture Innovations  
(ISSN – 2771-2559) 
VOLUME 04 ISSUE 05    Pages: 8-13 

SJIF IMPACT FACTOR (2022: 5. 705) (2023: 7. 471) (2024: 8.02) 
OCLC – 1290679216   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Publisher: Oscar Publishing Services 

Servi 

caseinate-acetylated monoglyceride films. Journal 

of Food Science. 62: 351-354. 

5. Baldwin, EA, Nisperos-Carriedo, MO and Baker RA, 

1995. Use of edible coatings to preserve quality of 

lightly (and slightly) processed products. Critical 

Review Food Science Nutrition. 35, 509–524. 

6. Baldwin EA,1994a . Edible coatings for fresh fruits 

and vegetables: past, present, and future. In J. M. 

Krochta, EA. Baldwin, & MO. Nisperos-Carriedo 

(Eds.), Edible coatings and films to improve food 

quality (pp. 25e64). Lancaster, PA, USA: Technomic 

Publishing Co. Inc. 

7. Baldwin EA, 2001b . New coating formulations for 

the conservation of tropical fruits. 

http://technofruits2001.cirad.fr 10/08/2002. 

8. Batisse, C, Buret, M, Coulomb, PJ, 1996. 

Biochemical differences in cell wall of cherry fruit 

between soft and crisp fruit. J. Agric. Food Chem. 

44, 453–457. 

9. Bertuzzi, MA, Castro Vidaurre, EF , Armada, M, 

Gottifredi, JC, 2007. Water vapor permeability of 

edible starch based films. Journal of Food 

Engineering, 80, 972-978. 

10. Biliaderis, CG, Lazaridou, A and Arvanitoyannis, I, 

1999. Glass transition and physical properties of 

polyol-plasticised pullulan–starch blends at low 

moisture Carbohydrate Polymers. 40, 29- 47.  

 


