Article ID: FSTR-D-23-00210
In this study, fresh-cut cucumbers were subjected to near-freezing temperature storage at −2 ℃ (NF) for 12 d, and microbial population (aerobic bacteria and coliforms), physicochemical properties (weight loss, color, firmness, and pH), and O2 consumption were compared with samples stored at 5 ℃ (C). Observation indicated that no sample showed any critical freezing phenomena during near-freezing temperature storage. Results showed that the microbial population (aerobic bacteria and coliforms) was suppressed in NF samples but increased significantly in C samples compared with the stored samples on day 0. Results of physicochemical properties showed that weight loss and total color difference of NF samples were less than those of C samples. Moreover, near-freezing temperature storage at −2 ℃ inhibited O2 consumption compared with storage at 5 ℃. These results provide new insights into the application of near-freezing temperature storage for fruits and vegetables in the food cold chain.
