Shelf-life and Acceptability of Cucumber (Cucumis sativus L.) Fruits Produced Over Three Planting Regimes and Coated with Piper guineense Extracts
Kwanda Belinda Nuigho
Department of Agronomic and Applied Molecular Sciences, Faculty of Agriculture and Veterinary Medicine, University of Buea, P.O. Box 63 Buea, Cameroon.
Delphine Mapiemfu-Lamare *
Department of Agronomic and Applied Molecular Sciences, Faculty of Agriculture and Veterinary Medicine, University of Buea, P.O. Box 63 Buea, Cameroon.
Mbah Harry Agwa
Department of Agronomic and Applied Molecular Sciences, Faculty of Agriculture and Veterinary Medicine, University of Buea, P.O. Box 63 Buea, Cameroon.
Tatah Blaise Nangsingnyuy
Department of Agronomic and Applied Molecular Sciences, Faculty of Agriculture and Veterinary Medicine, University of Buea, P.O. Box 63 Buea, Cameroon.
Lawrence Monah Ndam
Department of Agronomic and Applied Molecular Sciences, Faculty of Agriculture and Veterinary Medicine, University of Buea, P.O. Box 63 Buea, Cameroon.
Andrew Egbe Enow
Department of Agronomic and Applied Molecular Sciences, Faculty of Agriculture and Veterinary Medicine, University of Buea, P.O. Box 63 Buea, Cameroon.
*Author to whom correspondence should be addressed.
Abstract
Postharvest deterioration reduces the marketability and consumption quality of cucumber (Cucumis sativus L.) fruits where low-cost storage options are required. This study evaluated aqueous extracts of white and black Piper guineense as postharvest coatings for shelf-life and acceptability of cucumber fruits produced under three planting regimes: December 2023 to February 2024, April to June 2024, and September to November 2024. Fruits harvested at horticultural maturity were assigned to three treatments: uncoated control, white Piper guineense extract, and black Piper guineense extract. The treatments were arranged in a completely randomised design with three replicates. Fruit colour, texture, and sensory properties were assessed at two-day intervals for 14 days during storage. Taste acceptability was evaluated for coated fruits that were washed, peeled, or left unwashed before consumption, and alkaloid content was determined in the white and black Piper guineense samples. Coated fruits generally retained desirable colour, texture, and sensory properties for longer than uncoated fruits. Black Piper guineense extract was more effective than white Piper guineense extract in delaying visible deterioration. Across planting regimes, colour change was delayed in coated fruits relative to the uncoated control, with black Piper guineense providing the longest delay. Alkaloid content was higher in black Piper guineense (7.5 ± 1.2 g/100 g) than in white Piper guineense (4.5 ± 0.5 g/100 g). Washed or peeled coated fruits were generally rated as having normal taste. These findings indicate that Piper guineense extracts, particularly black Piper guineense, may provide a low-cost coating for maintaining cucumber quality during short-term storage.
Keywords: Cucumber, edible coating, Piper guineense, postharvest storage, shelf-life, fruit colour, fruit texture, sensory acceptability, alkaloids, planting regime