The efficacy of saffron petal extract (SPE; 1%–4%) incorporated into Konjac glucomannan (KGM) edible films on the quality and shelf life of fresh‐cut cucumbers was evaluated. Changes in chemical, physical, and microbial properties, antioxidant activity, and total soluble phenolic contents of sliced cucumbers during storage at 4°C for 5 days were investigated. Results showed that the addition of SPE markedly reduced the water vapor permeability features of produced films, whereas the moisture content and transparency of them increased (p < .05). All the formulated films containing 1%–4% of SPE exhibited significant antimicrobial properties against the examined pathogens (Escherichia coli, Shigella sonnei, Salmonella Typhi, Staphylococcus aureus, and Bacillus cereus) both in vitro and in vivo conditions. KGM films incorporated SPE were successful in reducing mesophilic bacteria and fungi populations so that the microbial load significantly decreased as the concentrations of SPE increased and KGM + 4% of SPE was considered as the most effective treatment in decreasing the microbial content of sliced cucumbers. Total soluble solids of the treated cucumbers were significantly increased at the end of the storage in refrigerator, compared to the control sample. Moreover, antioxidant activity (DPPH assay) and total soluble phenols in treated fruit increased with storage time, while these parameters decreased with increasing concentrations of SPE incorporated into KGM film. So according to the findings, the introduced film with KGM and SPE could be considered as an edible film and be applied to preserve the fruit and vegetables quality and extend the shelf life of sliced cucumbers.

中文翻译：

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魔芋葡甘露聚糖和藏红花花瓣提取物的可食用膜改善鲜切黄瓜的货架期的功效。

评估了掺入魔芋葡甘露聚糖（KGM）可食膜中的藏红花花瓣提取物（SPE； 1％–4％）对鲜切黄瓜的质量和保质期的功效。研究了切片黄瓜在4°C下储存5天期间的化学，物理和微生物特性，抗氧化活性和总可溶性酚含量的变化。结果表明，SPE的添加显着降低了所生产薄膜的透湿性，而水分和透明性则有所提高（p  <.05）。所有含有1％–4％SPE的配方薄膜均对被检查的病原体（大肠杆菌，痢疾志贺氏菌，伤寒沙门氏菌，金黄色葡萄球菌和蜡状芽孢杆菌）体外和体内条件。结合了SPE的KGM膜成功地减少了嗜温细菌和真菌种群，因此随着SPE浓度的增加，微生物负荷显着降低，并且KGM + 4％SPE被认为是降低黄瓜切成薄片的微生物含量的最有效方法。与对照样品相比，在冰箱中储存结束时，处理过的黄瓜的总可溶性固形物显着增加。此外，处理过的水果中的抗氧化剂活性（DPPH测定）和总可溶性酚类随储存时间的增加而增加，而这些参数则随着掺入KGM膜中SPE浓度的增加而降低。所以根据调查结果