Effect of Household Packaging on the Antioxidant Parameters of the Organic and Conventional Cucumis Sativus L. : a Comparative Analysis

Abstract

Abstract Organic foods are becoming popular for their health benefits consumers perceived. But proper storage of organic fresh produce is essential to preserve the vital nutrients to sustaining health benefit. The present study was framed to show the effect of domestic packaging on antioxidant and antioxidant status of organic and conventional Cucumis sativus L. stored at different temperatures. The organic and conventional Cucumis were stored without any packaging, in Polypropylene (PP) Container, Low Density Polyethylene(LDPE) Zipper bag, and Cling film wrap at ambient temperature (250C) and low (4 0C) for 3 and 7 days. The ascorbic acid content, total carotenoids, total polyphenols, total flavonoids, tannin contents, and DPPH, ABTS, and FRAP antioxidant capacities were estimated. Results showed that the ascorbic acid, total carotenoids, tannin, and flavonoids were reduced during storage. The DPPH and FRAP antioxidant capacities were reduced significantly. Therefore, packaging at ambient and low temperatures creates a modified atmosphere within it, thereby can be considered as a devising strategy to preserve antioxidants in organic and conventional Cucumis at domestic level.