Softening of Processed Plant Virus Infected Cucumis sativus L. Fruits

Texture softening of pickled cucumbers does not meet consumers’ quality expectations and leads to economic losses. The factor(s) triggering this phenomenon is still unknown. We investigated the importance plant viruses such as Cucumber green mottle mosaic tobamovirus (CGMMV) Zucchini yellow potyvirus (ZYMV) in context pickles. plants (Cucumis sativus) were infected by mechanical inoculation, grown under greenhouse conditions tested positive for viral infection ELISA. severity virus was reflected yield symptom expression. Histological morphological alterations observed. All fruits pasteurized, separately stored jars subjected texture measurements after four, six 12 months. CGMMV-infections asymptomatic or caused mild symptoms on leaves fruit, comparable control. At same time, ZYMV-infected showed severe like deformations discoloration, well a reduction firmness crunchiness pasteurization. In addition, histological detected fruits, possibly causing textural changes. conclude that could have considerable influence It possible expression has an properties.