Impact of domestic packaging and storage on shelflife and sensory quality of organic and conventional Cucumus sativus L

Abstract

Organic food is preferred than conventionally grown foods, for their nutritional benefits with better sensory values. The impact of storage of organic and conventional Cucumis sativus L. in different domestic packaging at temperatures and durations on the shelf life and sensory qualities was studied. Results showed that packaging had significant effect on the shelf life of both organic and conventional Cucumis during storage. The triangle difference test showed significant difference between organic and conventional Cucumis stored in different packaging and storage temperatures. The Quantitative Descriptive Analysis by Principal Component Analysis showed that the strongly correlated attributes were total smell, sweet taste, and size, and fresh smell and bitter taste. The organic and conventional Cucumis stored in cling film showed highest preference in the affective study. Therefore, storage in domestic packaging can be considered as a strategy for increasing shelf life and sensory quality organic and conventional Cucumis.

Keywords

• Organic
• Conventional
• Cucumis sativus
• QDA
• PCA
• Fuzzy logic