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CUCUMBER QUALITY ‐ A REVIEW
Author(s) -
ENNIS DANIEL M.,
O'SULLIVAN J.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb10037.x
Subject(s) - flavor , ripening , sea cucumber , food science , quality (philosophy) , biology , bloating , microbiology and biotechnology , ecology , medicine , physics , nausea , quantum mechanics
Significant progress has been made in recent years in assessing and controlling cucumber quality. Studies on fresh cucumbers before and after harvest have provided a basis for an understanding of the compositional changes occurring in the ripening fruit and during storage as fresh or fresh pack cucumbers. The effect of cultural practices and mechanical harvesting on compositional and textural parameters has been investigated, while detailed studies on the instrumental analysis of cucumber textural components has been completed. Studies on the control of bloating in brined cucumbers represents a very exciting and productive area of current interest. The analysis of the flavor component of cucumbers and their biogenesis has received considerable attention and future work on this topic may focus on factors influencing the levels of flavor precursors such as fatty acids.