عبدالعلی حسامی

The main goal of this research was studying the effect of chitosan, potrisin and also storage temperature on shelf life and the quality of the cucumber. This investigation was carried out in 2017 in laboratory in a factorial randomized complete block design with 40 treatments and three replications. The experiment include dipping three concentrations 0, 0/5 and 1 mmol.Lof putrescine and chitosan with three concentrations 0, /5 and 1%, each for 1 minute. After applying the chemical treatments, fruits were stored for 20 day at different temperatures of 10 and 25 °C (room temperature) and 98% RH. The physicochemical analysis such as weight loss, percentage of infected fruites, strong texture of the fruits, greenness index, titratable acidity, total soluble solids, pH juice, vitamin C, were evaluated at an interval of 5 days. Statistical analysis showed that storage intervals and treatments as well as temperature have significant retention effects on the measurement parameter. A significant decrease was observed in ascorbic acid content, total acid, strong texture and greenness index while a significant increase was observed in decay index, pH, total soluble solid and % weight loss during storage The results showed that the lowest percentage weight loss, total soluble solid, pH and infected fruits, highest acidity related to treatment 1 mmol.L of putrescine, which had a significant difference with other treatments. Highest vitamin C, strong texture and greenness index related to chitosan 1% treatment showed significant difference with other treatments. It should be noted that temperature is considered as an important factor in maintaining the quality and shelf life of cucumbers. Temperature of 10 °C compared to 25 °C maintains the highest quality of cucumber, such that chemical treatments at 10 °C operate better than 25 °C..