Abstract
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.
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