Effects of Fruit Size on Fresh Cucumber Composition and the Chemical and Physical Consequences of Fermentation
نویسندگان
چکیده
The composition of pickling cucumbers varied with fruit size, which affected buffer capacity, sugar utilization, terminal pH, and texture of the fermented fruit. We found that as cucumber size increased (from less than 27 to 51 mm in dia), malic acid, pH, buffer capacity, and dry matter content decreased, and glucose and fructose contents increased. Fruit firmness and bloater damage were greater in large than in small, fermented, whole cucumbers. Blanching (75 °C, 30 s) had little effect on the fermentation and prevention of bloater formation in finished products, regardless of fruit sizes. It was demonstrated that cucumber juice can serve as a model system for studying the metabolic, but not the physical (texture, bloater damage), consequences of lactic acid bacteria chosen as starter cultures for cucumber fermentation.
منابع مشابه
Evaluation of Sensorial, Chemical, and Microbial Characteristics of Pickled Cucumber Supplied in Shiraz
Background: Cucumber is one of the vegetables that are widely preserved by fermentation in brine. Vegetables such as cucumber are normally not washed in the commercial centers and this causes microbial growth during fermentation. At the beginning of the fermentation process, lactic acid bacteria, depending on the environmental conditions, begin to grow. The aim of this study was to compare the ...
متن کاملThe effects of Lactobacillus plantarum and Propionibacterium acidipropionici on corn silage fermentation, ruminal degradability and nutrient digestibility in sheep
The chemical composition, in situ ruminal degradability coefficients of dry matter (DM), and nutrient digestibility in sheep were evaluated for corn silage (CS) treated (fresh weight basis) with different levels of a commercial bacterial inoculant (I) as follows: (1) untreated CS (control); (2) CS + I at half of the recommended level; (3) CS + I at the recommended level (3 1010 colony forming...
متن کاملThe effects of pine wood vinegar on the germination, growth and photosynthetic characteristics of cucumber
Wood vinegar is a substance, derived from cooling black carbon fire, which could be used instead of chemical materials in the agriculture industry as an organic compound. In order to study the effectiveness of pine wood vinegar on physiological and photosynthesis traits of cucumber, two experiments were conducted based on a completely randomized design with six treatments including 0, 1250, 200...
متن کاملEffects of Deficit and Cutoff Irrigation During Different Phenological Stages of Fruit Growth on Production in Mature Almond Trees cv. ‘Mamaei’
Regulated deficit irrigation (RDI) is commonly used during different phenological stages of fruit growth and development in almond trees to reduce the amount of irrigation water applied without or with only very small reductions in yield. Therefore, to study the effects of deficit and cutoff irrigation during different phenological stages of fruit growth and development in almond cv. “Mamaei” p...
متن کاملEffects of Soil Moisture Deficit Levels at Irrigation time on Shoot and Root Growth Indices, Yield and Water Use Efficiency of Greenhouse Cucumber
The aim of this study was to evaluate the effect of different levels of soil moisture at irrigation time on root growth, yield and water use efficiency of greenhouse cucumber (Cucumis sativus L.), Yalda cultivar. The experiment was conducted in a randomized complete block design with six treatments and three replications in Isfahan Greenhouse Research Center in 2016. These experimental treatmen...
متن کامل