The quality of fresh and pickled cucumbers depending on the variety and size of fruits | Kachestvo svezhikh i solenyh ogurtsov v zavisimosti ot sorta i razmera plodov
2013
Zavadskaya, O., National University of Bioresources and Nature Management, Kiev (Ukraine) | Dyadenko, T.
The article presents the results of the study of the basic biochemical, marketable and organoleptic characteristics of fresh and pickled cucumbers, grown in the Forest-Steppe Zone of Ukraine, depending on the variety and size of fruits. Two varieties Nijinsky 12 and Lyalyuk were used in this experiment. In order to determine the effect of fruit size on the quality of fresh and processed products the cucumbers were divided into fractions. The wastage rate depended on the fruit size and it increased with increasing size. It was established that the content of biochemical components depended on both variety and fruit size. The fruits of the Nijinsky12 variety had a lower chemical composition compared to the Lyalyuk variety. Smaller-sized cucumbers accumulate more nitrates and vitamin C. The products made of gherkins from the first group (with length 5.1-7.0 cm) of Lyalyuk variety were characterized by a high biological value and organoleptic properties after fermentation. The content of vitamin C was at the level of 12.3 mg%, and the tasting score was 4.8 points on a 5-point scale.
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