Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/92175
Type of publication: Tezės kituose recenzuojamuose leidiniuose / Theses in other peer-reviewed publications (T1e)
Field of Science: Agronomija / Agronomy (A001)
Author(s): Paulauskienė, Aurelija;Tarasevičienė, Živilė;Televičiūtė, Dalė;Velička, Aloyzas
Title: Quality of naturally fermented cucumbers
Is part of: Agroecosystem Sustainability: Links between Carbon Sequestration in Soils, Food Security and Climate Change : International scientific conference : AgroEco2018 : Programme and abstracts. Akademija, 2018
Extent: p. 48-48
Date: 2018
Keywords: chemical composition;fermentation;sensory analysis;texture
ISBN: 9786094491375
Abstract: Fermentation is one of the popular processing methods for cucumber preservation known from ancient times; it enables the extension of the shelf life and develops specific flavours. The fermentation of cucumbers is accomplished by a partial breakdown of the carbohydrates by specific microorganisms that are naturally present on vegetables. The object of the investigation was four different cultivars of cucumbers: 'SV 4097CV FT. 'Akord FU, 'Mirabelle Fl', 'Mandy FU ecologically grown in a private farm in Kedainiai district (55 '17 N, 23 58' E), Lithuania. The aim of the research was to evaluate chemical composition of fermented cucumbers stored for 10 weeks. The amount of dry matters (DM), soluble solids (SS), ascorbic acid (AA), potassium (K). nitrates (NO~j). pH was analysed by standard methods. The fermented cucumber pulp hardness was analysed by texture analyser "TA.XTplus" (UK) and the peel colour by analyser "ColorFlex EZ" (USA). Sensory analysis of cucumbers was performed. DM and SS contents of cucumbers in the end of storage significantly decreased in all varieties from LI to 1.2 times. AA content significantly increased during the fermentation process and in the end of storage was from 59 to 64% higher (3.68-5.44 mg kg"'). The amount of K significantly decreased up to 136.75 142.18 mg kg 1 NO"? content of fermented cucumbers has increased slightly, significantly changed only in *SV 4097CV Fl \ increased from 155.97 to 190.70 mg kg"1. Cucumbers pH after two weeks of fermentation varied from 5.1 to 3.9. After four weeks to the end of the storage pH stabilized and varied from 3.8 to 3.9. Texture analysis showed that cucumbers mesocarp hardness mostly changed from the second to the fourth week of the storage, decreased 2.2 times. At the end of storage cucumbers of "Akord Fl' variety were the firmest. Cucumber colour at the beginning of the storage was greener than after 10 weeks of storage. [...]
Internet: https://hdl.handle.net/20.500.12259/92175
Affiliation(s): Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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