Sensory quality and physicochemical evaluation of two brine pickled cucumber (Cucumis sativus L.) varieties
( Vol-5,Issue-3,March 2018 )

T. G. G. Uthpala, R. A. U. J. Marapana, S. A. S. Jayawardana


Ajax, brine fermented, sensory evaluation, Uronic acid, Vlasset.


Ajax and Vlasset gherkin (Cucumis sativus L.) varieties used in brine pickling were analyzed for its sensory attributes and physicochemical changes within 6 month of brine fermentation. Sensory characteristics (colour, texture, odour and overall acceptability) of brine fermented fruits were determined using five point hedonic scale. Uronic acid content (UA) and moisture variation were determined within 6 months. Ca and Na ion absorption was done for the fruits within fermentation and after de-brining. The results revealed that sensory perception of texture attribute among cultivars have apparent impact after brining. In view of all sensory parameters of varieties, 1st and 6th month Vlasset were obtained the highest sensory quality while the least preferred were obtained within 1st, 3rd and 6th month of Ajax. A positive correlation (0.829) between Calcium and Sodium ion absorption were noted irrespective to the variety. The data obtained from the de-bring process showed lower retention of both Calcium and Sodium ion in Ajax than Vlasset which may lead to lower sensory quality. Calcium ion level of Ajax and Vlasset varieties have declined from 54% and 16.47% respectively while Sodium level of Ajax and Vlasset have declined from 84.13% and 55.547% respectively compared to before de-brining process. Irrespective to the variety UA was continuously decreased up to 3 months while it increased in both varieties up to 6month. Vlasset was noted to have higher UA content than Ajax before and after the fermentation period. Moreover a positive correlation was observed (0.858) between moisture and UA content.

ijaers doi crossref DOI:


Paper Statistics:
  • Total View : 58
  • Downloads : 19
  • Page No: 022-026
Cite this Article:
Show All (MLA | APA | Chicago | Harvard | IEEE | Bibtex)

[1] Khan, Z., Shah, A. H., Gul, R., Majid, A., Khan, U., & Ahmad, H. (2015). Morpho-agronomic characterization of cucumber germplasm for yield and yield associated traits. International Journal of Agronomy and Agricultural Research, 1-6, 6(1).
[2] Uthpala, T., & Marapana, R. (2017). Study on Nutritional Composition on Firmness of Two Gherkin (Cucumis sativus L.) Varieties (Ajax & Vlasset) on Brine Fermentation. American Journal of Food Science and Technology (2333-4835), 61-63, 5(2).
[3] Sareedha, P., Amburani, A., & Samruban, J. (2006). Influence of integrated nutrient management on growth of gherkin (Cucumis sativus L.) Cv. Ajax hybrid. Vegetable Science196-197, 33(2).
[4] Passos, F. V., Felder, R. M., Fleming, H. P., McFeeters, R. F., & Ollis, D. F. (2005). Dynamic model for mass transfer of solutes in cucumber fermentation. Journal of food engineering, 297-302, 68(3).
[5] Etchells, J. L., Bell, T. A., Costilow, R. N., Hood, C. E., & Anderson, T. E. (1973). Influence of temperature and humidity on microbial, enzymatic, and physical changes of stored, pickling cucumbers. Applied microbiology, 943-950,26(6).
[6] Bitter, T., & Muir, H. M. (1962). A modified uronic acid carbazole reaction. Analytical biochemistry, 330-334, 4(4).
[7] Ennis, D. M., & O'sullivan, J. (1979). Sensory quality of cucumbers before and after brining. Journal of Food Science, 847-849, 44(3)
[8] Walter, W. M., Fleming, H. P., Thompson, R. L., & Fine, T. I. (1996). Effect of sodium chloride concentration on calcium uptake into brined cucumbers. Journal of food quality, 161-172, 19(2).
[9] Potty, V. H. (1996). Physio-chemical [physico-chemical] aspects, physiological functions, nutritional importance and technological significance of dietary fibres: A critical appraisial. Journal of Food science and Technology, 1-18, 33(1).