The Effect of Shea Butter Oil and Moringa Seeds Oil Waxing on The Post-Harvest Life of Cucumber Fruit (Cucumis sativus L.)

By Aladekoyi, G; Ajala, OA; Shakpo, OA; Adesina, TA (2024).

Greener trends in Food Science and Nutrition

ISSN: 2672-4499

Vol. 4(1), pp. 1-11, 2024

DOI Link: https://doi.org/10.15580/gtfsn.2024.1.062424088

The Effect of Shea Butter Oil and Moringa Seeds Oil Waxing on The Post-Harvest Life of Cucumber Fruit (Cucumis sativus L.)

Aladekoyi, Gbenga¹; Ajala, Olufunmilola A.²; Shakpo, Olubunmi I.²; Adesina, Tosin A³

¹Department ofScience Laboratory Technology, Rufus Giwa Polytechnic, Owo, Ondo State, Nigeria.

²Department of Science Laboratory Technology, Rufus Giwa Polytechnic, Owo, Ondo State, Nigeria.

³Department of Nutrition and Dietetics, Rufus Giwa Polytechnic, Owo, Ondo State, Nigeria.

ARTICLE INFO

ABSTRACT

Article No.: 062424088

Type: Research

Full Text: PDF, PHP, HTML, EPUB

DOI: 10.15580/gtfsn.2024.1.062424088

The ripening of a Fruit is a genetically programmed process which leads to an assortment of metabolic and physiological variations and changes that permanently alter its characteristics. Post-harvest study was carried out on Cucumber Fruit (Cucumis sativus L.) for fifteen days using Shea Butter Oil and Moringa Seeds Oil and their composite in ratios of 20:80 and 80:20 Waxing in day one and studied their physicochemical properties for ripening for a period of fifteen days.Though, Fruit maturation and ripening depends on species and can either be climacteric or non-climacteric, but both cases depends on metabolic shift from normal development conditions toward the fully mature state, and this can be checked by waxing. a credible measure for preserving Cucumis sativus L was established at fifteen days with the application of 80 % Shea butter oil and 20% Moringa oil composition. However, at 100% Shea butter oil also showed a good preservative measures, but may not exceed fifteen days before deterioration sets in. Application of 80 % Shea butter oil and 20% Moringa oil composition has proved to be the best waxing method for post-harvest treatment of Cucumis sativus L. The observed preservative measures elucidated in this research for cucumber post-harvest for fifteen days validate their qualities for consumption with good retention of their nutritional composition.

Accepted: 26/06/2024

Published: 05/07/2024

*Corresponding Author

Aladekoyi, Gbenga,

E-mail: gbengu7@ yahoo.com, gbenga_aladekoyi@ rugipo.edu.ng

Phone: +2348034651804

Keywords: Cucumber, Post-Harvest, ripening, waxing, Quality.

INTRODUCTION

Nigeria grows cucumbers (Cucumis sativus L.) year-round because of their many applications, making them one of the most significant and adaptable vegetables. Nigerian consumers' demand for cucumbers has been rising recently as a result of growing knowledge of their numerous health advantages, which include improved skincare (Umeh and Ojiako, 2018).

Inappropriate agronomic practices, pests, diseases, and high fruit perishability—exacerbated by climate change—severally limit achievable yields and overall productivity in farmer's fields, despite the growing recognition of cucumbers as one of Nigeria's major vegetables. In general, increased rainfall variability and temperature fluctuations brought on by changing weather patterns that resulted in a changing climate have threatened agricultural productivity (Somarribaa et al., 2013).

Protected cultivation, an agro-technology, is one way to address this. It entails covering the crop to enable control over macro- and microenvironments, promoting optimal plant growth and development, extending the duration of growth, inducing earliness, and improving yield and quality (Gruda and Tanny, 2014, 2015). Nigeria, a country where seasonality and produce perishability are persistent problems, has good opportunities for vegetable production thanks to greenhouses, which are protected cultivation methods.

Due to its high value and low volume, cucumbers can be grown on a commercial scale in greenhouses, which can increase growers' income through increased productivity. According to Smitha and Sunil (2016), protected cultivation is the most effective way to boost cucumber production because it provides a less restrictive environment for plant growth and development than open field conditions.

1.1 Taxonomy and adaptation of cucumber

One of the most significant plant families is the Cucurbitaceae, which includes the cucumber (Cucumis sativus L.). There are 750 species and 90 genera in the Cucurbitaceae family. About 40 species make up the genus Cucumis, three of which are widely cultivated: C. anguria L., C. sativus (cucumber), and C. melo L. (cantaloupe). Cucurbita pepo L., C. mixta Pang., C. moschata Poir., and C. maxima Duch. are some of the other significant crop plants in the Cucurbitaceae family, along with watermelon (Citrullus vulgaris), muskmelon (Cucumis melo L.), squash, and pumpkin (Golabadi et al., 2012).

1.2 Uses of cucumber

In Nigeria, cucumbers are used to make vegetable salads, stews, and sandwiches. They can also be eaten raw as a relish. Because cucumber fruit is primarily composed of water, bodybuilders are advised to use it as a natural diuretic. It has low potassium and vitamin C content (Keith, 1999). There is some vitamin A in the skin. In addition, the fruit is utilized to make body lotions, shampoos, and face masks. When consumed regularly, it helps treat kidney diseases and lower high blood pressure to more healthy levels. Its juice is frequently advised as a silicon source to enhance skin health and tone.

1.3 Nutritional value of cucumber

According to Keith (1999), potassium, pantothenic acid, magnesium, phosphorus, copper, manganese, and vitamins A, C, K, and B6 are all abundant in cucumbers. Also, Steven et al. (1985) stated that cucumbers' ascorbic acid and caffeic acid can lessen skin irritation and swelling.

In addition to its high potassium and magnesium content, fiber-rich skin, and ability to help eliminate uric acid, cucumbers are good for people with arthritis because they lower blood pressure and support healthy nutrient functions. Cucumbers' high magnesium content also has good levels of flavonoids, which are potent antioxidant compounds that relax muscles and nerves while maintaining healthy blood circulation (Keith, 1999). Cucumbers ('Manar'), in contrast to European cucumbers, are much smaller, typically weighing less than 100 g and measuring between 125 and 175 mm in length.

1.4 Production of cucumber

Africa's cucumber harvest season varies depending on the region and type of production method. According to Obeng-Ofori et al. (2007), the production system can be either an open-field system (21 pickling cucumbers and fresh market) or a protected cultivation system (fresh market only). Producing in open fields will shorten the harvest season and lower the commodity's quality. On the other hand, production in protected culture systems can produce fruit of superior quality and prolong the harvest season throughout the year. According to Mrema and Rolle (2002), the harvest season in Africa is lengthy for field-grown cucumbers, lasting from mid-September to June, depending on the growing region.

1.5 Production constraints of cucumber

Africa's developing nations face an immediate challenge from the growing demand for cucumbers. Lack of sufficient rain, a lack of skilled labor, inexperienced management, and improper cultivation and transportation methods are the primary obstacles to cucumber production in Northern Nigeria (Ashby, 2000). Cubbit downy mildew is caused by pseudoperonospora cubensis (Mrema and Rolle, 2002) Rostovtsev. It is among the most severe diseases affecting cucurbit crops in the world. Cucumis melo L., cucumber (Cucumis sativus var. sativus L.), squash (Curcurbita ssp.), watermelon [Citrullus lanatus], and melon (Cucumis melo L.) are among the crops infected by it.

Globally distributed Pseudoperonospora cubensis is a major cause of yield losses in the USA, Europe, and Asia. It has been discovered in more than 70 nations and a variety of habitats, from semi-arid to tropical (Cohen, 1981). In 20 genera, it can infect more than 50 distinct species. P. cubensis overwinters in warmer climates because it cannot withstand freezing temperatures, unlike its cucurbit hosts. Agricultural productivity is also hampered by intercropping, inadequate planting techniques, inadequate weeding, inadequate irrigation methods, and poor soil preparation.

1.6 Soil and climatic requirement of cucumber

The range of temperatures for optimal growth is 20 to 25 ℃; below 16 ℃ and above 30 ℃, growth is reduced. Nonetheless, studies have indicated that cucumbers' heightened female tendencies are fostered by cooler temperatures and shorter days. Because the leaves have a large surface area, the plant needs high humidity (Eifediyi and Remison, 2010).

1.7 Cultivation of cucumber

To grow cucumber seedlings that will be transplanted in the field, it is best to sow the seeds in nursery bowls or nursery beds. Typically, the seeds are drilled with a soil pH of 6.0 to 7.0, at a distance of 1.5 to 2.5 m, x 60 cm x 90 cm plant spacing. In each pit, two to three cucumber seeds are sown using the ring or base method. According to Eifediyi and Remison (2010), the bed should be raised to a height of approximately 5 cm to allow for proper drainage, and its recommended dimensions are 4 by m or 2 by m with a spacing of 1 m between the beds.

The growing season for cucumbers is comparatively brief, lasting more than 70 days for varieties grown in greenhouses and 55 to 60 days for field-grown varieties. The best soils for growing cucumber seeds are those that are deep, fertile, rich in humus, free-draining but retain moisture, and devoid of nematodes. It is recommended to plant the seed on soils with high rates of water infiltration and moisture retention. Around 10 to 20 male flowers appear on a typical cucumber plant for every 10 to 20 female flowers that will bear fruit. At the nodes, flowering is gradually set (Kader, 1994).

1.8 Pest and diseases of cucumber

Many pests and diseases, as well as weeds, can lower cucumber yields. For instance, this crop is known to be infested by more than 40 different diseases. When appropriate cultural practices have not been followed and growing conditions are subpar, cucumbers are particularly vulnerable to pest attacks. Cucumber scab (fungus), angular (bacterium), powdery mildew (fungus), damping off (fungi), and mosaic (virus) are some of the common diseases that affect the vegetable. Important pests include cucumber beetles, cutworms, tarnished plant bugs, seed corn maggots, and two-spotted spider mites (US Department of Agriculture, 1985).

1.9 Harvest and yield of cucumber

Approximately two-thirds of the national production of cucumbers is machine-harvested; fresh cucumbers are harvested manually, while processed cucumbers are also harvested mechanically. As they reach commercial maturity, cucumbers grown for the fresh market are harvested, allowing for multiple harvests each season. The primary determinant of postharvest quality is the maturity at harvest (Kader, 1994). Color, shape, size, and appearance (free of defects, damage, and decay) are the subjective factors used to determine a cucumber's maturity (Kader, 1994; U.S. Standards for Grades of Greenhouse Cucumbers, 1999). The cucumbers are chosen by hand.

1.10 Post-harvest losses of cucumber

i. Chilling injury: When fruits or vegetables that are susceptible to chilling are exposed to low but not freezing temperatures, a physiological condition known as chilling injury can develop (Eifediyi and Remison, 2010). Although the primary sites of storage disorders, including chilling injury expression, are thought to be cell membranes, a biochemical pathway to clarify the mechanism of chilling injury has not yet been identified. According to Eifediyi and Remison (2010), chilling injury is a cumulative process whose severity varies with exposure duration and temperature. Cucumbers must be exposed to chilling temperatures for several days for chilling injury damage to become visible (Eifediyi and Remison, 2010). Visual symptoms might not appear until the fruit is moved to a higher storage temperature. Despite being chilly

ii. Ethylene injury:

In climacteric fruit, ethylene is necessary to finish the ripening process; in non-climacteric fruit, it is not. From a marketing perspective, ripening is not necessary for cucumbers because they produce little to no ethylene after harvest and do not experience a concurrent rise in respiration rate (Eifediyi and Remison, 2010; Kader, 2005).

Ethylene causes negative reactions in cucumbers, and the resulting changes are considered harmful. It is well known that the gaseous plant hormone ethylene controls a variety of physiological and developmental processes in plants (Kader, 2005; Huang et al., 2009). Ethylene influences sex expression in cucumber plants, but its effects on fruit tissue are considered harmful because they decrease consumer acceptance of the product as reported by Eifediyi and Remison, (2010).

1.11 Storage of cucumber

Food and Agriculture Organization (2008) and USDA (2010) state that a commodity's shelf-life is reliant on the postharvest treatments it receives because the quality of the commodity begins to deteriorate after harvest. According to Kader (2005) and Kitinoja and Gorny (2009), temperature control is typically the most useful and successful method for extending the postharvest life of a variety of horticultural commodities, including cucumbers. Cucumbers should be stored at 7 to 10 ºC and 85 to 95% relative humidity (RH) in the air (Kitinoja and Gorny, 2009), 8 to 12 ºC in 1 to 4% 02 and 0% CO2, or 10 to 12.5 ºC (Kader, 2005) because of their chilling sensitivity.

Not only will storing the commodity below the recommended 230C storage temperature reduce its quality and shelf life, but it will also incur unnecessary expenses. Managing the temperature appropriately is also crucial for food safety and marketing. Food purveyors require suppliers who can deliver products that are both safe and of consistent quality throughout the year, partly due to consumer pressure and other competitive market forces.

As a result, growers and food handlers need to make sure that all actions are in accordance with the suggested protocols for that specific commodity. Using protective shrink-wrap films, like polyethylene films, to shield greenhouse-grown cucumbers from excessive water loss and the ensuing shriveling is another crucial part of cucumber storage. According to Cong et al. (2007), there is evidence that the modified atmosphere effect of film wrapping can prolong the shelf life of certain fruits.

Because wrapped fruit has higher concentrations of 24 polyamines, modified atmosphere packaging has also been shown to lessen the severity and start of chilling injury in wrapped cucumbers (Cong et al., 2007).

1.12 Waxing and Surface Edible Coatings

The process of waxing involves applying artificial and natural waxing material to fruits and vegetables, including tomatoes, cucumbers, watermelons, apples, and garden eggs (Joyce et al., 1995; Sabir et al., 2004). Saftner (1999) has also reported on the potential of fruit coating and treatment to enhance the storage and shelf life qualities of Gala and Golden Delicious apples. Petroleum wax, paraffin wax oil, and other synthetic waxing materials are examples of artificial waxing materials. Natural waxing materials include beeswax, carnauba wax, candelilla wax, montane wax, palm wax, rapeseed wax, soy wax, rice bran wax, olive wax, sunflower wax, and coconut wax. Waxing is done for two reasons: to improve appearance and stop water loss, which delays spoiling and shrinking (Keith, 2003).

Tomato freshness preservation seems to be improved by using edible coatings in combination with low-temperature storage (Gonzalez-Aguilar et al., 2010). The creation of a modified environment surrounding the product acts as a partial barrier to oxygen (O₂), carbon dioxide (CO₂), water vapor, and aroma compounds, reducing the rate of fruit respiration and water loss while maintaining texture and flavor (Olivas and Barbosa-Canovas, 2008). This is the mechanism by which edible coatings preserve fruits and vegetables. Hydrocolloids (polysaccharides or proteins), hydrophobic substances (lipids or waxes), or a combination of the two (composite coatings) make up edible coatings, which may improve the coating's handling characteristics (Espino-Diaz et al., 2010). Edible coatings have been used to preserve fruit and vegetables during storage, according to several studies. To preserve the quality of citrus and apples, and to a lesser extent, mangos, papayas, pomegranates, cherries, avocados, cantaloupes, and tomatoes, among others, a variety of edible coatings are available today (Olivas et al., 2008).
According to Meng et al. (2008), waxing can be a useful technique for reducing chilling injury because it creates semi-permeable barriers. Additionally, Chien et al. (2007) reported that waxing could enhance the water content, titratable acidity, ascorbic acidity, and firmness of tomato fruit.

1.13 Types of food grade wax

Since they have been applied to a wide range of fruits and vegetables for more than 60 years, waxes are not a recent development. Various natural and synthetic ingredients are combined to create waxes, which come from different sources (Chien et al., 2007). Food-grade waxes are formulated using a variety of raw materials as a base. The materials that are most frequently used are polyethylene, paraffin, carnauba, and shellac. Beeswax and candelilla wax are less commonly used wax bases (Ball, 1997; Postharvest Handling Technical Bulletin, 2004). Mineral oil, paraffin, and polyethylene are examples of petroleum-based waxes (Ball, 1997). According to Olivas et al. (2008), these waxes are frequently used on melons, stone fruits, tropical fruits, and a range of vegetables.

2.3.2 Importance of waxing

(a) Improved appearance: The post-harvest handling technical bulletin from 2003 states that waxing tomato fruit will improve its appearance and give it a glossier appearance. Wax-coated fruits and vegetables are typically more brilliant and shinier. They also stay colorful and youthful-looking for an extended amount of time. From a marketing perspective, this is advantageous because consumers tend to base their acceptance of a product on its outward look. Certain commodities' internal color can also be improved by waxing (Postharvest Handling Technical Bulletin, 2004).

(b) Less moisture loss: According to a 2004 postharvest handling technical bulletin, every fruit and vegetable, including tomatoes, has a natural cuticle covering that acts as a barrier against moisture loss. Nonetheless, water vapor can pass through the cuticle's microcracks, pores, and cuticle. A thin layer of the coating material that adheres tightly is applied to the fruit's surface during the waxing process. The cuticle's pores are blocked by the wax coating, which drastically lowers the quantity of water vapor loss.

The product's grade is usually lowered or rendered entirely unmarketable due to the extent of moisture loss. The importance of waxing in preventing weight loss increases with the length of time produced is expected to be stored. A thin layer of wax coating applied can stop product weight loss from occurring by thirty to forty percent. Waxing reduces or eliminates pithiness and undesirable textural changes caused by moisture loss. To minimize these unintended moisture losses, waxing offers a barrier (Postharvest Handling Technical Bulletin, 2004).

(c) Less economic loss: All fresh fruits and vegetables are primarily made up of water, which typically makes up 80–90% of the product's fresh weight. After harvest, the product starts to lose moisture due to transpiration (water evaporation) and respiration, which causes weight loss. This is not good from an economic perspective because growers often sell their fresh products based on weight, and they will receive less money if the product loses weight (Postharvest Handling Technical Bulletin, 2004).

(d) Reduced postharvest: Disintegration is a barrier created by waxing to prevent bacteria, fungi, and other pathogens from entering the product. For postharvest pathogens to proliferate, the skin of the product usually needs a layer of free moisture. A hydrophobic (non-water compatible) surface is produced by waxing, and this prevents the growth and development of pathogens. To give the wax even more defense against deterioration, a fungicide can be added (Postharvest Handling Technical Bulletin, 2004).

(e) Longer postharvest: Tomatoes and other fruits and vegetables are living things that keep breathing even after they are harvested, according to reports published in the Postharvest Handling Technical Bulletin (2004). Waxing modifies the product's internal atmosphere, increasing the amount of carbon dioxide and decreasing the amount of oxygen. As a result, the product's postharvest life increases and its respiration rate decreases. An extended postharvest life enables farmers and traders to extend their marketing window.

(f) Less susceptibility to chilling injury: Tropical fruits and vegetables, like tomatoes, are prone to a physiological injury known as chilling injury (CI), which happens at low temperatures. The temperature and length of exposure to the low temperature determine how much CI is present. Depending on the crop, it happens between 13°C (56°F) and 0°C (32°F). Waxing lessens the severity of CI and permits the damage-free storage of CI-sensitive goods at slightly lower temperatures. Waxing, however, does not completely remove CI on commodities that are susceptible (Postharvest Handling Technical Bulletin, 2004).

2.3.3 Wax Application Methods

The tomato fruit is normally waxed by manual rubbing and dipping/submergence.

i. Manual rubbing: By hand, we rubbed the tomato fruit and spread liquid waxes like Shea butter, coconut oil, and palm kernel oil evenly over its surface. The wax will be applied to the fruits using a fine-bristled brush or a soft, absorbent cloth. The tomato fruit will be applied and then allowed to air dry for approximately fifteen minutes before being packed (Olivas et al., 2008).

ii. Dipping/submergence: Usually, the tomato fruit is immersed or briefly dipped in a bath of melted wax, such as Shea butter, paraffin, and beeswax. Almost immediately after being removed from the melted solution, the wax solidifies. After dipping, the cucumber fruit is ready to be packed in just one minute (Olivas et al., 2008).

The research was undertaken principally to study the effect of waxing on the shelf life of cucumber fruits with waxed from Moringa and Shea butter oils and their different formulated composites. The objective of this was to examine the effect of waxing on the storability of cucumber, thereby reducing ripening contributing to the existing literature on the effect of waxing on cucumber using new improved methods. Waxing was done by dipping method in the first day using sing and composite moringa seed oil and shea butter oil and their physicochemical parameters were studied for a period of two weeks at interval of two days.

2.0 MATERIAL AND METHODS

2.1 Materials

The cucumber fruit (Cucumis sativus L), Moringa seed, and Shea butter were purchased from Shasha market, along Owo/Akure expressed road, Akure, Ondo State, and were taken to the Food processing laboratory of the Department of Food Science and Technology, Rufus Giwa Polytechnic for processing and sample preparation. All chemicals used for analysis were of analytical grade and obtained from Delson Pascal Scientific Laboratory chemicals and Equipment in Alagbaka, Akure, Ondo State, Nigeria.

2.2 Preparation of samples

Firm cucumbers (Fig. 2), were sorted and washed to remove dirt and sand. Moringa oleifera seeds were de-husked and roasted. Production of the Moringa seed oil was achieved by mechanical pressing method (hydraulic press) in the processing laboratory (Figures 3 and 4). The oil was kept in an airtight bottle until when needed to avoid adulteration while the shea butter was bought directly from local producers (Fig. 3). These were waxed with different compositions of Moringa oil and Shea butter (Fig. 4) and the waxing cucumber were placed in baskets and stored for fifteen days. The samples were picked and blended into slurry each day (Fig. 5) for analysis after the hardness had been tested.

Fig. 2: Cucumber image

Fig 3: Single oil (Moringa and shea butter oil)

IMG_20210426_140803

Fig 4: Composite oil

Table 1: Physicochemical properties of waxed cucumber stored for day one and day Three

Days	Blends	Colour	Hardness Kg/cm³	Ash Content g/100g	Moisture Content g/100g	Total Solid g/100g	Brix	PH	Titrable A. g/dm³
Day 1	FRC	Deep- Green	5.300	1.700	96.400	3.600	2.500	5.450	32.600
Day 3	FRC	Deep -Green	5.300	1.500	96.120	3.180	3.000	5.600	22.100
	100%SOC	Deep -Green	5.300	1.150	96.080	3.220	3000	5.500	34.100
	100%MOC	Deep -Green	5.300	1.730	96.620	3.380	2.500	6.200	30.300
	80:20MSC	Deep- Green	5.300	1.230	96.000	3.180	3.000	5.400	34.500
	20:80MSC	Deep -Green	5.300	1.750	96.140	3.860	3.200	6.000	28.800

Keys

1. FRC: - Fresh cucumber

2. 100% SOC - 100% Shea butter oil for cucumber

3. 100% MOC - 100% Moringa Oil for cucumber

4. 80:20 MSC - 80 % Shea butter oil & 20% Moringa oil for cucumber

5. 20:80 MSC - 20 % Shea butter oil & 80% Moringa oil for cucumber

Table 2: Physicochemical properties of waxed cucumber stored for day Five

Blends	Colour	Hardness Kg/cm³	Ash Content g/100g	Moisture Content g/100g	Total Solid g/100g	Brix	PH	Titrable A. g/dm³
FRC	Green	5.300	2.300	96.540	3.860	3.500	6.700	20.800
100%SOC	Deep-Green	5.300	1.720	96.100	3.600	3.000	6.100	29.200
100%MOC	Deep- Green	5.300	2.000	96.520	4.080	3.000	6.500	27.700
80:20MSC	Deep-Green	5.300	1.500	96.080	3.320	3.000	5.500	30.500
20:80MSC	Deep-Green	5.300	2.300	96.340	4.160	3.200	6.500	26.100

Table 3: Physicochemical properties of waxed cucumber stored for day Seven

Blends	Colour	Hardness Kg/cm³	Ash Content g/100g	Moisture Content g/100g	Total Solid g/100g	Brix	PH	Titrable A. g/dm³
FRC	Yellowish-Green	4.500	2.850	96.580	4.120	5.200	7.100	18.700
100%SOC	Deep-Green	5.300	1.900	96.100	3.900	4.300	6.500	27.200
100%MOC	Green	5.000	2.130	96.520	4.740	5.400	6.900	20.500
80:20MSC	Deep-Green	5.300	1.750	96.090	3.380	4.000	6.100	27.300
20:80MSC	Green	5.000	2.380	96.540	4.360	5.100	6.700	21.500

Table 4: Physicochemical properties of waxed cucumber stored for day Nine

Blends	Colour	Hardness Kg/cm³	Ash Content g/100g	Moisture Content g/100g	Total Solid g/100g	Brix	PH	Titrable A. g/dm³
FRC	Yellowish-Green	3.000	2.710	96.591	4.709	7.900	8.100	15.200
100%SOC	Green	5.100	1.980	96.409	5.591	4.800	6.700	24.400
100%MOC	Yellowish-Green	4.300	2.550	96.734	3.866	6.800	7.000	16.100
80:20MSC	Deep-Green	5.300	1.750	96.100	3.538	4.700	6.200	25.500
20:80MSC	Yellowish-Green	4.000	2.250	96.718	4.582	7.100	6.900	15.700

Table 5: Physicochemical properties of waxed cucumber stored for day Eleven

Blends	Colour	Hardness Kg/cm³	Ash Content g/100g	Moisture Content g/100g	Total Solid g/100g	Brix	PH	Titrable A. g/dm³
FRC	Pale-Yellow	3.000	2.250	97.140	5.260	7.160	7.500	13.500
100%SOC	Yellowish- Green	4.500	2.430	96.559	5.980	5.580	6.900	21.400
100%MOC	Yellow	3.500	2.100	96.850	4.106	6.850	7.500	15.000
80:20MSC	Green	5.000	1.920	96.200	4.638	5.100	6.500	22.100
20:80MSC	Pale-Yellow	3.500	2.050	96.960	4.982	7.840	6.700	14.200

Table 6: Physicochemical properties of waxed cucumber stored for day Thirteen

Blends	Colour	Hardness Kg/cm³	Ash Content g/100g	Moisture Content g/100g	Total Solid g/100g	Brix	PH	Titrable A. g/dm³
FRC	Rotten Yellow	3.000	1.850	97.700	5.860	3.860	7.000	15.000
100%SOC	Yellow	3.500	2.230	96.759	6.180	4.280	7.800	17.400
100%MOC	Pale-Yellow	3.000	1.800	96.860	4.866	3.450	7.000	15.000
80:20MSC	Green	4.000	2.520	96.420	4.938	4.000	7.200	19.100
20:80MSC	Rotten-yellow	3.000	1.750	97.282	5.182	3.500	6.700	14.200

Table 7: Physicochemical properties of waxed cucumber stored for day Fifteen

Blends	Colour	Hardness Kg/cm³	Ash Content g/100g	Moisture Content g/100g	Total Solid g/100g	Brix	PH	Titrable A. g/dm³
FRC	Rotten-dark	1.500	0.750	97.900	5.860	3.260	6.300	18.000
100%SOC	pale-Yellow	3.000	1.830	96.919	6.580	4.780	7.900	15.500
100%MOC	Rotten-pale-Yellow	2.700	0.950	96.970	4.900	3.150	6.800	17.900
80:20MSC	Yellowish-green	4.000	2.100	96.520	4.438	4.500	7.500	16.500
20:80MSC	Rotten-dark	2.000	0.890	97.880	4.182	3.500	6.400	18.200

The results obtained in Table 7 for day showed the values obtained for day fifteen for the shelve life investigation of Cucumis sativus L. a complete rotten has set in at FRC and 20:80MSC and increase in the titrable acidity for complete conversion of the sugar content during fermentation to acid and increase in increased gaseous hormone ethylene production (Katz et al., 2004; Sweetman et al., 2009). Higher level of sugar (brix) were observed in 100%SOC and 80:20MSC (7.900 and 7.500). However, 80:20MSC retained its good quality at Yellowish-green ripening with good rigidness and firmness (4.00), followed by 100%SOC (3.00).

CONCLUSION.

The observed preservative measures elucidated in this research for cucumber post-harvest for fifteen days indicated that there is a credible measure for preserving Cucumis sativus L beyond fifteen days with the application of 80 % Shea butter oil and 20% Moringa oil composition. However, at 100% Shea butter oil, the process may not exceed the fifteen days before deterioration sets in. Application of 80 % Shea butter oil and 20% Moringa oil composition has proved to be the best waxing method for post-harvest treatment of Cucumis sativus L.

Author Contributions

G. Aladekoyi and, O. A. Ajala sought study authorization from the appropriate government institutions. G. Aladekoyi, and O. A. Shakpo, established the study methodology which also comprised preparing a checklist that was used in data collection. G. Aladekoyi and T. AAdesina analyzed the samples and interpreted the data. O. A. Ajala and G. Aladekoyi undertook the literature review that included the introductory background information and the theoretical context. To guarantee accuracy and adherence to the journal's formatting requirements, all authors revised the work appropriately.

Conflict of Interest

The authors declare that there are no conflicts of interest regarding the publication of this manuscript. In addition, the ethical issues; including plagiarism, informed consent, misconduct, data fabrication and/or falsification, double publication and/or submission, and redundancy have been completely observed by the authors

REFERENCES

AOAC. (2005). Official Methods of analysis (15th edition). Association of official analytical chemists. Washington D.C.

Ashby, H. (2000). Protecting Perishable Foods during Transport by Truck Transportation and Marketing Programs. USDA Handbook. 669: 1-6.

Baiyeri, K. P.; Aba, S. C.; Otitoju, G. T.; Mbah, O. B. (20110.The effects of ripening and cooking method on mineral and proximate composition of plantain (Musa sp. AAB cv. ‘Agbagba’) fruit pulp. African J. of Biotech., 10(36): 6979-6984, http://www.academicjournals.org/AJB

Ball, J.A. (1997). Evaluation of two lipid-based edible coatings for their ability to preserve the postharvest quality of green bell peppers. M. Sc. Thesis, Blacksburg, Virginia, 89.

Chien, P.; Sheu.; Lin, H. (2007). Coating citrus (Murcott tangor) fruit with low molecular weight chitosan increases postharvest quality and shelf life. Food Chem., 100: 1160-1164.

Cohen, Y. (1981) Downy mildew of cucurbits In the Downy Mildews (Spencer D.M., ed.), London: Academic Press, 341–354.

Cong, F.; Zhang, Y.; Dong, W. (2007). Use of surface coatings with natamycin to improve the storability of Hami melon at ambient temperature. Postharvest Biology and Technology 46 (1): 71-75

Cornelius, E.W.; Obeng-Ofori, D. (2008). Post-harvest science and technology. Smart line Ltd. Accra, Ghana, 17.

Eifediyi, E.K.; Remison, S.U. (2010). Growth and yield of cucumber (Cucumis sativus l.) as influenced by farm yard manure and inorganic fertilizer. J. Plant Breed Crop Sci 2: 216-220.

Espino-Diaz, M., J.J; Ornelas-Paz, M.A.; Martinez-Téllez, C. (2010). Development and characterization of edible films based on mucilage of Opuntia ficus-indica (L.). J.Food Sci., 75: 347-352.

Food and Agriculture Organization (2008). Basic Harvest and Post-harvest Handling Considerations for Fresh Fruits and Vegetables. Postharvest Training CD Rom on Food Processing/FAO manual food handling and preservation.

Golabadi, M.; Golkar, P;. Eghtedary, A.R. (2012). Assessment of genetic variation in cucumber (CucumissativusL.) genotypes.European Journal of Experimental Biology, 2 (5):1382-1388, 2012.

Gonzalez-Aguilar, G.; J. Ayala-Zavala, G.; Olivas, L.; dela Rosa and E. Alvarez-Parrilla, (2010). Preserving quality of fresh-cut products using safe technologies. J. Für Verbraucherschutz und Lebensmittelsicherheit, 5: 65 -72.

Gruda, N.; Tanny, J. (2014). Protected crops, pp. 327-405. In: G.R,Aldous, D.E. (Eds.), Horticulture: Plants for People and Places, Volume 1 Dixon. Springer, Netherlands. https://doi.org/10.1007/978-94-017--5_10.

Huang, S.; Li, R.; Zhang, Z.; Li, L.; Gu, X. (2009).The genome of the cucumber,Cucumis sativus L. Nat Genet, 41: 1275–1281

Jimenez, A.; Creissen, G.; Kular, B.; Firmin, J.; Robinson, S.; Verhoeyen, M.; Mullineaux, P. (2002). Changes in oxidative processes and components of the antioxidant system during tomato fruit ripening. Planta, 214, 751–758.

Joyce, D. C.; Shorter, A. J.; Jones, P. N. (1995). Effect of delayed film wrapping and waxing on the shelf life of avocado fruit. Australian Journal of Experimental Agriculture, 35 (5): 657-659.

Kader, A. A. (1994). Fruit maturity, ripening, and quality relationships. Perishables Handling Newsletter, 80:2.

Kader, A. A. (2005). Increasing food availability by reducing postharvest Losses of fresh produce, 2169-2175.

Katz, E., Lagunes, P.M., Riov, J., Weiss, D., Goldschmidt, E.E., 2004. Molecular and physiological evidence suggests the existence of a system II-like pathway of ethylene production in non-climacteric Citrus fruit. Planta 219, 243–252.

Keith, R. E. (1999). Antioxidants and Health. P: 1-4. Pub: Alabama Cooperative Extension System Pub ID: HE-0778.

Keith, T. (2003). Fruit and Vegetables: Harvesting, Handling and Storage, [2nd ed. of Postharvest Technology of Fruits and Vegetables] Oxford: Blackwell / Ames, Iowa: Iowa State, 287. ISBN 9781405106191

Kitinoja, L.; Gorny, J. (2009). Storage Practices and Structures. Postharvest Technology for Fruit & Vegetable Produce Marketers, 7. 1.1 –20.6

Meng, X..; Li B.; Liu, J.; Tian, S. (2008). Physiological responses and quality attributes of table grape fruit to chitosan pre-harvest spray and postharvest coating during storage. Food Chem., 106: 501-508.

Mrema, C. G.; Rolle, S. R. (2002). Status of the postharvest sector and its contribution to agricultural development and economic growth. 9th JIRCAS International Symposium – Value Addition to Agricultural Product, 13-20.

Obeng-Ofori, D.; Danquah, Y. E.; Ofosu Anim, J. (2007). Vegetable and spice crop production in West Africa. Smart line publishers, .53-59.

Olivas, G. I..; Davila-Avina, J. E..; Salas-Salazar, N. A..; Molina, F. J. (2008). Use of edible coatings to preserve the quality of fruits and vegetables during storage. Stewart Postharvest Rev., 4: 1-9.

Olivas, G.I.; Barbosa-Canovas, G.V. (2008). Alginate-calcium films: Water vapor permeability and mechanical properties as affected by plasticizer and relative humidity. LWT Food Sci. Technol., 41: 359-366

Postharvest Handling Technical Bulletin (2004). Cucumber: Postharvest Care and Market Preparation, PH Bulletin No. 28.

Post-harvest Handling Technical Bulletin, (2003), Tomato: Postharvest Care and Market Preparation, PH Bulletin No. 9.

Sabir, M. S.; Shah, S. Z. A.; Afzal, A. (2004). Effect of chemical treatment, wax coating, oil dipping and different wrapping materials on physio-chemical characteristics and storage behavior of apple (Malus domestica Borkh). Pakistan Journal of Nutrition, 3 (2): 122-127.

Saftner, R. A., (1999). The potential of fruit coating and treatment for improving the storage and shelf life qualities of Gala and Golden delicious apples. J. of the American Soc. for Horticultural Sci., 124 (6): 682-689.

Singh, J., Bal, J. S.; Singh, S.; Mirza, A. (2018). Assessment of chemicals and growth regulators on fruit ripening and quality : A review. Plant Archives, 18(2), 1215–1222.

Singh, J.; Bal, J. S.; Singh, S.; Mirza, A. (2018). Assessment of chemicals and growth regulators on fruit ripening and quality : A review. Plant Archives, 18(2), 1215–1222.

Smitha, K.; Sunil, K. M. (2016). Influence of growing environment on growth characters of cucumber (Cucumis sativus L.).

Sogo-Temi, C. M.; Idowu, O. A.,; Idowu, E. (2014). Effect of biological and chemical ripening Agents on the nutritional and metal composition of banana (Musa spp). J. Appl. Sci. Environ. Manage, 18(2), 243–246.

Somarribaa, E.; Cerdaa R, Orozcoa L, Cifuentesa M, Dávila H (2013). Carbon stocks and cocoa yields in agroforestry systems of Central America. Agric. Ecosys,. and Env., 173: 46- 57.

Steven, R.T.; Vermon, R.Y.; and Micheal, C.A. (1985), “Vitamins and minerals”, In: Fennema, O. (Ed.) Food Chemistry, 2nd Edition, Marcel Dekker, New York, 523.

Sweetman, C.; Deluc, L.G.; Cramer, G.R.; Ford, C.M.; Soole, K.L. (2009). Regulation of malate metabolism in grape berry and other developing fruits. Phytochemistry, 70, 1329–1344.

Umeh, O.A.; Ojiako, F.O. (2018). Limitations of Cucumber (Cucumis sativus L) Production for Nutrition Security in Southeast Nigeria. International Journal of Agriculture and Rural Development 21(1): 3437-3443.

US Department of Agriculture (1985). U.S. Standards for Grades of Greenhouse Cucumbers. (Reprinted - January 1997). 1-14.

USDA (2010). National Nutrient Database for Standard Reference. SR23 - Reports by Single Nutrients. Dept. of Agric. Agric. Research Service. Release, 23. 1-26. US

Valeria, E. P.; Alejandra, S. M.; Florencio E. P. (2014).Physiological aspects of fruit ripening: The mitochondrial connection Mitochondrion. www.elsevier.com/ locate/mito