Monitoring of the mechanical properties of fruit obtained from cucumber plants is extremely important because of their use in processing, since these properties are reflected by the finished products of processing. Mechanical defects produced at the time of harvesting, during transport and at the specific stages of processing may adversely affect the course of technological processing (brine and vinegar pickling), resulting in spoilt preserves no longer useful for commercial purposes. The study was designed to identify selected mechanical properties in fresh and pickled fruit obtained from field cucumbers during spontaneous fermentation and fermentation promoted by selected lactic bacteria cultures. Additionally, water contents were measured in fresh cucumbers. The findings show significant differences between the analysed parameters.
The study has identified selected mechanical properties of fresh and stored fruit of large cranberry. The analyses focused on the changes in the values of peel and flesh puncture strength in the selected cranberry varieties depending on water content and storage duration. Measurements were also performed to examine deformations and energy needed to cut through the fruit peel and flesh. The value of breaking stress was calculated. The findings show a decrease in the relevant parameters during storage of fruit obtained from the examined varieties of large cranberry. Mean water contents in the fruit of the relevant varieties were in the range of 86.4-89.1%. There was a notable decrease in the mean value of peel and flesh puncture strength in the fruit of the relevant varieties of large cranberry. The mean value of peel and flesh puncture strength in the fresh fruit of cranberry was 6.1 N, and after 40 days in storage the value decreased by 2.3 N.