Sensory quality enhancement of cucumber (Cucumis sativus L.) through post-harvest treatments and packaging interventions

Post-harvest deterioration severely limits cucumber marketability, with sensory quality being a primary determinant of consumer acceptance. This investigation examined how different coating treatments, storage environments, and packaging materials influence sensory attributes of cucumber cv. Meenakshi-400 over 12 days. Treatments included Aloe vera gel, ginger extract (5%), clove oil (2000 ppm), and untreated controls, stored either in Zero Energy Cool Chambers or ambient conditions, packaged with rice paper or shrink wrap. A trained 5-member panel evaluated peel colour, texture, flavour/aroma, and overall acceptability using 9 scale hedonic scales. Aloe vera gel coating consistently outperformed other treatments in texture preservation, while clove oil achieved highest overall consumer acceptance scores. Zero Energy Cool Chamber storage markedly improved all sensory parameters compared to ambient conditions. Treatment T2 (Aloe vera + cool chamber + shrink wrap) scored 7.67 for both texture and flavour, indicating strong consumer preference. Treatment T9 (clove oil + cool chamber + rice paper) reached 6.00 in overall acceptability. Results demonstrate that strategic combinations of natural coatings, controlled storage, and appropriate packaging can substantially improve cucumber sensory quality and consumer appeal.