Abstract:
An experiment was conducted using sodium hypochlorite solution to determine the
effect of postharvest dipping on the shelf life and postharvest quality of cucumber
(Cucumis sativus L.) fruits. The cucumber fruits were dipped in I%, 3% and 5% of
sodium hypochlorite solution concentration for 5 min with one control (untreated
fruit). Each treatment had 3 replicates of 16 fruit per replicate. Observation was done
after 3 day interval on color, soluble solid concentration, microbial growth and
weight loss of fruit samples. At the end of the experiment, 5% NaOCl solution was
proved to be effective on microbial growth. The results of the experiment shown that
there were also significant difference of weight loss and soluble solid concentration
(SSC) of cucumbers treatment with 5% sodium hypochlorite solution compared to
the control. While the color of cucumber fruits shown that there have no significant
differences for all treatments.
