FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (2): 322-326.

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Study on Changes of Mini-cucumber Mechanical Properties during Storage

 JIANG  Song, HE  Ying, ZHAO  Jie-Wen   

  1. School of Food and Biological Engineering, Jiangsu University, Jiangsu Province Research Center of Bio-process and Separation of Agri-products, Zhenjiang 212013, China
  • Online:2007-02-15 Published:2011-12-31

Abstract: Changes of mini-cucumber mechanical properties during storage were studied at different temperatures. Main factors changes of mini-cucumber and correlationship were studied by compression-puncture test with Texture Analyser during storage. By sensory evaluation, the changing parameter curves can show the best storage time, and provide data bases for its quanlity changes.

Key words: mini-cucumber, storage, firmness, sensory evaluation