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Cucumber is a highly perishable fruit, that can easily suffer from water loss, condensation, shriveling, yellowing and decay. The present investigation aim was to extending the shelf-life of cucumber using eco-friendly sodium tripolyphosphate and nano-material. Decay; hardness; succinate dehydrogenase activity (SDH); condensation and shriveling rates; and visual quality assessments of cucumbers fruits were evaluated during 21 days of storage period at 10 °C. There was a slight incidence of decay among (Chitosan/Titanium Dioxide Nanoparticles) CS-TiO 2  and (Chitosan/Titanium Dioxide Nanoparticles/Sodium Tripolyphosphate) CS-TiO 2 -STP samples, which reported the lowest decay incidence 2.21% in CS-TiO 2 , while CS-TiO 2 -STP did not show any decay at end of storage period. CS-TiO 2 -STP recorded the lowest value in SDH activity 0.08 ∆OD min −1  mg protein −1 . Very slight hardness, water condensation, and shriveling were detected in CS-TiO 2  samples, while CS-TiO 2 -STP was the lowest compared with other SC samples and control. In general, CS-TiO 2 -STP treatment was found most potential to enhance the postharvest shelf life of cucumber throughout the storage period up to 21 day.

scientific reports

Evaluating the coating process of titanium dioxide nanoparticles and sodium tripolyphosphate on cucumbers under chilling condition to extend the shelf-life