Distribution center and retail conditions affect the sensory and compositional quality of bulk and packaged slicing cucumbers

Nunes, Maria Cecília do Nascimento; Émond, Jean-Pierre; Dea, Sharon; Yağız, Yavuz

doi:10.1016/j.postharvbio.2010.10.004

Cited by 10 publications

(7 citation statements)

References 23 publications

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“…Several studies have indicated °Brix values differed significantly among the tested cucumber samples, with a range of 2.2−5.4. 32,33 The TSS content includes sugars and other soluble solids. Fructose and glucose are the two main sugars found in cucumbers with limited amounts of sucrose and raffinose.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

Fresh Cucumber Fruit Physicochemical Properties, Consumer Acceptance, and Impact of Variety and Harvest Date

Davila

Williams

et al. 2022

ACS Food Sci. Technol.

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Cucumber is an economically important vegetable crop worldwide, but limited work has been done on consumer acceptance of freshly consumed cucumbers and associated physicochemical characteristics. This study aimed to investigate consumer acceptability of eight cucumber varieties representing different market groups, the correlation between their sensory quality and physiochemical properties (firmness, °Brix, pH, and TA), and the impact of variety and harvest date. Consumer (n = 206) test results indicated that the overall acceptance was correlated positively to the acceptability of overall texture, taste, and aroma (specifically juiciness intensity and fresh, green aroma), but negatively to sourness taste, bitterness taste, astringency, and off-flavors. Fruit firmness (placenta, flesh, peel/flesh border, and peel) from instrumental analyses were correlated positively to sensory crispiness and negatively to juiciness texture. °Brix, pH, and TA (titratable acidity) measurements did not correlate to cucumber sweetness and sourness tastes. Three most acceptable varieties were attributed to their freshness, aroma, and juiciness texture, while two least acceptable ones were due to their bitterness, astringency, and off-notes. Significant differences (p ≤ 0.05) in both consumer acceptance and physicochemical parameters from fruits harvested at different dates were identified. The findings provide new insights into consumer attitude and potential impactful factors, facilitating cucumber breeding for fruit quality improvement.

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Section: ■ Results and Discussionmentioning

confidence: 99%

Fresh Cucumber Fruit Physicochemical Properties, Consumer Acceptance, and Impact of Variety and Harvest Date

Davila

Williams

et al. 2022

ACS Food Sci. Technol.

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“…Several studies have indicated °Brix values differed significantly among tested cucumber samples, with a range of 2.2−5.4. 34,35 The total soluble solid content can be attributed to sugars such as fructose and glucose, the two main sugars in cucumbers. 24 It is a limit that these two sugars had not been quantified with HPLC in the eight cucumber varieties in the current study, although °Brix is commonly used as an indicator of sweetness for fruit.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

Association of Refreshing Perception with Volatile Aroma Compounds, Organic Acids, and Soluble Solids in Freshly Consumed Cucumber Fruit

Routray

Williams

et al. 2022

ACS Food Sci. Technol.

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Refreshing is a multidimensional concept for the response to a food consumption experience, especially for drinks. The consumer has daily needs for refreshing; however, the perception of refreshing and the associated food sensory quality and molecule composition are underexplored. This study aimed to (1) use a consumer study to evaluate the refreshing perception of eight cucumber varieties, (2) identify volatile aroma and nonvolatile taste compounds in cucumber with instrumental analysis, and (3) explore the potential correlation between refreshing perception and aroma- and taste-related compounds using statistical analysis. The cucumber consumer study (n = 103) showed that cucumbers were perceived as refreshing in general (intensities 3.3–5.4, 0–10 line scale). The analysis of volatiles with solid-phase microextraction–gas chromatography–mass spectrometry (SPME-GC-MS) identified 155 volatiles. Aldehydes and alcohols were the most dominant, accounting for 25.5%–77.9% and 15.0%–58.1%, respectively. Soluble solids and three organic acids were quantified in the eight cucumber varieties using a refractometer and high-performance liquid chromatography (HPLC), respectively. Cucumber variety differences in these variables (volatiles, organic acids, and soluble solids) were significant (p ≤ 0.05). Compounds associated with refreshing perception were investigated using partial least-squares (PLS) regression, and refreshing perception was highly correlated with aldehydes (mainly C6 and C9 aldehydes), organic acid, and soluble solids. The findings would bring in a new potential use of cucumber, especially when the food industry is interested in developing products perceived as refreshing with natural flavorings.

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“…This could be account for the degree of ripening of the fruits (Nunes et al, 2011). There was significant variation in titratable acidity with different pre-treatments applied with the storage period.…”

Section: Titratable Aciditymentioning

confidence: 94%

Studies on Minimally Processed Field Beans (Dolichos lablab) for Extending the Shelf-Life

John¹,

shekharappa²,

rachalapathi³

2018

Int.J.Curr.Microbiol.App.Sci

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Distribution center and retail conditions affect the sensory and compositional quality of bulk and packaged slicing cucumbers

Cited by 10 publications

References 23 publications

Fresh Cucumber Fruit Physicochemical Properties, Consumer Acceptance, and Impact of Variety and Harvest Date

Fresh Cucumber Fruit Physicochemical Properties, Consumer Acceptance, and Impact of Variety and Harvest Date

Association of Refreshing Perception with Volatile Aroma Compounds, Organic Acids, and Soluble Solids in Freshly Consumed Cucumber Fruit

Studies on Minimally Processed Field Beans (Dolichos lablab) for Extending the Shelf-Life

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