ABSTRACTCucumbers were evaluated on sensory characteristics by panels of 5–6 judges before and after brining. Multiple regression analysis of the data resulting from word‐anchored sensory scales revealed that only three characteristics, color, shape and seed size, influenced overall quality before brining. These characteristics separated out on a 60:27:13 basis using a 100‐point scale. Texture differences between the 24 cultivars tested were not sufficient to include texture in the model before brining. Twenty cultivar‐treatments were evaluated after brining on nine sensory characteristics of which color, seed size, crispness and firmness were significant. The relative importance of these characteristics was 38:27:21: 14 on a 100‐po
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