The effect of application of gum arabic edible coating on kinetics of color change in cucumber (Cucumis sativus L.) fruits during
storage at 10 and 25?C was investigated. Color changes were determined by tri-stimulus Hunter L (whiteness/darkness), a
(redness/greenness) and b (yellowness/blueness). The color values obtained were used for calculation of total color change (ΔE),
chroma and hue angle. The values of L and a of the control fruits decreased while that of b increased. ΔE of fruits stored at 10
and 25oC significantly increased for the control sample and slightly for the coated fruits during storage. Mathematical modeling
of color change kinetics indicated that L, b and chroma could be defined using a first-order kinetic model, while a and hue angle
could be defined using a zero-order kinetic model. Color of cucumber fruit is a very important quality characteristic and it can
be significantly affected by storing at ambient temperatures. Coating of cucumber fruit with gum Arabic is an ideal and cheap
method to retain and preserve its color characteristics for a longer time. Furthermore modeling of kinetics of change in different
color attributes of cucumber can help food processor to predict possible change of these quality attributes until consumption.
Fahad is a renowned food technologist in Saudi Arabia, He earned his MS (1996) and PhD (2001) degrees in 2001 from University of Leeds, UK.
Currently he is chairman of department of Food Science & Nutrition in King Saud University. He has previously held various positions of including
Dean of Riyadh Technology College. He is an active researcher in area of food technology and has published significant research papers. His
research interests also include modified atmosphere packaging, innovative food processing, functional foods etc.
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