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Abstract

This study was conducted in the year 1404 to investigate the effects of beeswax and sunflower oil coatings on the quality and shelf life of cucumbers at the Laboratory of the Department of Horticulture, Faculty of Agriculture, Kabul University. The experiment was conducted using a completely randomized design (CRD) with seven treatments and three replications over 12 days under ambient laboratory conditions, with temperatures ranging from 3.5 to 10.5 °C and relative humidity ranging from 30% to 53%. The treatments included three concentrations of beeswax (5%, 7.5%, and 10%), three concentrations of sunflower oil (5%, 7.5%, and 10%), and an uncoated control. Chemical parameters, including total soluble solids (TSS) and pH; physical parameters, including physiological weight loss (PLW) and firmness; decay; and sensory attributes, including color, appearance, flavor, aroma, texture, and overall acceptability, were evaluated. The results showed that TSS and fruit firmness increased until the eighth day of storage, while changes in pH were negligible. The sensory attributes initially maintained relatively high scores; however, they gradually declined as the storage period increased. In contrast, physiological weight loss and decay increased as the storage period progressed. Among the treatments evaluated, the 10% beeswax coating performed best in maintaining fruit quality, reducing losses, and extending the shelf life of cucumbers. Therefore, the 10% beeswax coating was identified as the most suitable treatment and is recommended for maintaining quality and extending the storage life of cucumbers.

Keywords

Bee Wax Cucumber Sensory Attributes Storage Period Sunflower Oil

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Rahimi, H., Zamani, J., & Salari, H. (2026). Effects of Beeswax Coating and Sunflower Oil on Quality and Shelf Life of Cucumber. Journal of Natural Sciences – Kabul University, 9(2), 17–43. https://doi.org/10.62810/jns.v9i2.573
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