Comparative Analysis on the Suitability of Fresh-cut Vegetable Processing for South China Ecotypic Cucumber
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Abstract:
In order to evaluate the suitability for fresh-cut vegetable processing of cucumber, 18 South China ecotypic cucumber valrieties and a control cultivar (Yanbai cucumber) were planted and harvested. Twelve indices of the fruits were measured, which included moisture content, total soluble solids content (TSSC), flesh thickness, seed cavity diameter, fresh color (L*, a* and b* value), peel and flesh firmness, sensory index (taste feeling and brittleness) and production rate. The main evaluation factors of suitability selection for fresh-cut cucumber processing were determined by statistical analysis results, correlation analysis and factor evaluation, and their weight was determined by analytic hierarchy process. The suitability of 19 cucumber samples for fresh-cut processing was sorted by grey relational analysis. Combined with the field cultivation characteristics of each sample, the suitable fresh-cut samples were selected as 4# and 2#. The above results can provide scientific basis for the selection of varieties of fresh-cut cucumber processing, and also provide guidance to the selection of breeding of special varieties for fresh-cut South China ecotypic cumber.
