Texture of Cucumbers: Correlation of Instrumental and Sensory Measurements

Jeon, Ik J.; Breene, William M.; Munson, Shirley T.

doi:10.1111/j.1365-2621.1973.tb01419.x

Cited by 24 publications

(12 citation statements)

References 10 publications

(2 reference statements)

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“…Several researchers have investigated genotypic effects and heritability of fruit firmness by means of crossing experiments, and have concluded that firmness, including that of the placenta, flesh, and skin, is genetically controlled (Peterson et al 1978, Kanno andKamimura 1980). Furthermore, fruit firmness can be easily measured with standard instruments, and several researchers have demonstrated a close relationship between instrument measurement results and human sensory evaluations of firmness (Jeon et al 1973, Thompson et al 1982. Therefore, instrument measurements of fruit firmness meet the requirements for an indicator suitable for use in breeding experiments.…”

Section: Discussionmentioning

confidence: 99%

Quantifying cucumber fruit crispness by mechanical measurement

et al. 2009

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Fruit crispness is of great importance in cucumber as well as in other fruit vegetables, because it relates directly to the commercial value of the product. In breeding projects and pre-or postharvest studies of fruit texture, an effective quantification method has been desired to replace rough, qualitative evaluations of fruit texture based solely on human perceptions. We applied several analytical methods to the force-deformation curve to quantify cucumber fruit crispness and assessed the efficacy of these methods as candidate cucumber fruit crispness indicators for use in breeding or research. Texture parameters for the flesh and placenta of 12 cucumber cultivars, based on the crispness index, apparent fractal dimension, and power spectrum and peak analyses, were calculated from mechanical measurement results. There was a significant large genotypic (cultivar) effect on the texture parameter values and a lesser, but still significant, contribution from the environment. Furthermore, we found strong relationships between these texture parameters and sensory crispness. These results indicate that these methods for analyzing the force-deformation curve provide effective, quantitative indicators of fruit crispness, with considerable promise for application in scientific research and breeding programs.

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Section: Discussionmentioning

confidence: 99%

Quantifying cucumber fruit crispness by mechanical measurement

et al. 2009

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“…Determinations that have been made in relation to textural properties of the cucumber fruit interior include: carpel strength with the Instron UTM (Marshall et al 1975); Texture Profile Analysis of cucumber slices with the skin on and with the skin off (Breene et al 1972;1974;Jeon et al 1973); and anatomical dimensions and characteristics of interior cells and structures (Goffinet 1977;Miller and Morey 1977).…”

Section: Introductionmentioning

confidence: 99%

Method for Determination of Firmness in Cucumber Slices1

Thompson

Fleming

Hamann

et al. 1982

Journal of Texture Studies

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A punch and die assembly was adapted to the Instron UTM for deter‐mination of firmness of mesocarp and endocarp tissues in cucumber slices. A cylindricalpunch 0.315 cm diameter (0.200 to 0.635 cm diameter tested) and a cucumber slice thickness of at least 0.48 cm were found to be suitable for the method developed. Penetration force was about five times greater for mesocarp than endocarp in 4 to 5 cm diameter cucumbers. Mesocarp and endocarp were firmer near the stem end than near the blossom end of cucumbers. Force readings also declined for both tissues with increase in fruit diameter from about 2 to 6 em. Single slices taken from the center of 20 cucumbers and punched once each at specified locations in the mesocarp and endocarp provided sufficient sampling to limit the coefficient of variation to about 5%. The correlation coefficient between sensory analysis for firmness and puncture force readings of fermented cucumber slices was 0.88.

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“…Higher pasteurization temperatures and longer processes have been previously correlated with softer finished product [36]. Despite the overall reduction in mesocarp firmness in the finished products, the cucumber pickles fermented in NaCl brine were still significantly firmer than those fermented with the CaCl 2 process by 1.6 N. Instrumental mesocarp firmness values are well correlated with sensorial measurements of firmness, crispness, hardness, and crunchiness [3,19,20,37,38]. Wilson et al [15] found significant differences in hedonic texture liking for hamburger dill chips produced from cucumbers preserved by NaCl and CaCl 2 fermentation processes that were 1.1 N different in instrumental firmness values.…”

Section: Texture Qualitymentioning

confidence: 56%

Quality of Cucumbers Commercially Fermented in Calcium Chloride Brine without Sodium Salts

McMurtrie

Johanningsmeier

2018

Journal of Food Quality

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Commercial cucumber fermentation produces large volumes of salty wastewater. This study evaluated the quality of fermented cucumbers produced commercially using an alternative calcium chloride (CaCl 2 ) brining process. Fermentation conducted in calcium brines (0.1 M CaCl 2 , 6 mM potassium sorbate, equilibrated) with a starter culture was compared to standard industrial fermentation. Production variables included commercial processor ( = 6), seasonal variation (June-September, 2 years), vessel size (10,000-40,000 L), cucumber size (2.7-5.1 cm diameter), and bulk storage time (55-280 days). Cucumber mesocarp firmness, color, bloater defects, pH, and organic acids were measured. Complete lactic acid fermentation was achieved, resulting in terminal fermentation pH values of 3.23 ± 0.09 and 3.30 ± 0.12 for CaCl 2 and NaCl processes, respectively. On average, CaCl 2 brined, fermented cucumbers were 1.8 N less firm, which remained significant in the finished product ( < 0.0001). Color differences evidenced by higher hue and lower chroma values ( < 0.0269) were consistent with increased photooxidation in CaCl 2 brined cucumbers. Commercial implementation of CaCl 2 brines for cucumber fermentation in open tanks variably resulted in texture and color defects that can impact product quality. Additional research is needed to understand the atypical softening observed at the commercial scale and identify process controls for quality improvements.

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Texture of Cucumbers: Correlation of Instrumental and Sensory Measurements

Cited by 24 publications

References 10 publications

Quantifying cucumber fruit crispness by mechanical measurement

Quantifying cucumber fruit crispness by mechanical measurement

Method for Determination of Firmness in Cucumber Slices1

Quality of Cucumbers Commercially Fermented in Calcium Chloride Brine without Sodium Salts

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