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.

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