Title: Relationship between Physicochemcial Quality Attributes and Sensory Evaluation during Fruit Maturation of Cucumber
Abstract: Suitable indices for the marketable quality of cucumber fruit were evaluated through the correlation study between instrumental and sensory quality attributes. Three cucumber cultivars, ‘Baekdadaki’, ‘Chungjang’ and ‘Sharp’ were harvested at five maturity to investigate relationship between quality factors and sensory test. Fruit maturity was simply judged by fruit size from extra small to extra large. The significant correlation coefficient values were determined (more than r=0.55) between the sensory sweetness and the contents of soluble solids, soluble sugars, fructose, and glucose. The results suggested that content of all the sugars were suitable for the sweetness index of cucumber, especially soluble sugars for ‘Baekdadaki’ (r=0.7823), soluble solids for ‘Chungjang’ content (r=0.8207), and glucose for ‘Sharp’(r=0.6486), respectively. The high coefficient value (r=-0.7555) between dry matters and mouth-feel texture suggested that the dry matter was suitable as an indicator for the texture of ‘Baekdadaki’. ‘Chungjang’ and ‘Sharp’ cultivars showed significant correlation coefficient value more than r=0.5 between firmness and texture. There were no significant correlations between Hunter values and chlorophyll content regardless of maturity stages. The cucumber quality was mainly dependent on sweetness and flesh texture, thus suggesting that the two factors are decisive quality factors for ‘Baekdadaki’, while soluble solids content and soluble sugars for ‘Chungjang’. For ‘Sharp’ cultivar, the new standard of quality indices might should be developed and introduced since significant relationship between previous quality indices and panel test were low or not found.
Publication Year: 2004
Publication Date: 2004-01-01
Language: en
Type: article
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