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INFLUENCE OF GROWING ENVIRONMENT AND STORAGE DURATION ON QUALITY OF FRESH‐PACK CUCUMBER PICKLES 3
Author(s) -
DAVIS DAVID W.,
ACHAHBOUN MOHAMED,
SHEHATA MANDO A.,
BREENE WILLIAM M.
Publication year - 1981
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1981.tb00264.x
Subject(s) - cultivar , cucumis , pickling , horticulture , nitrogen , biology , chemistry , agronomy , botany , food science , mathematics , organic chemistry
Fruit of several pickling cucumbers ( Cucumis sativus L.) grown in 1978 and 1979 in several environments under two soil nitrogen levels (high vs. normal) were stored for various time periods before fresh‐pack processing. Firmness, color and general appearance as examined after equilibration were all highly affected by cultivar, growing environment, and storage duration but somewhat less by nitrogen level. Unexpectedly, color and appearance improved during the first 24 h after harvest. Acceptable firmness was maintained for at least 72 h after harvest. Fruit of genetically firm cultivars generally showed less change in firmness than did fruit of less firm cultivars.