EVALUATING METHOD OF FRESHNESS OF CUCUMBER AND PRESERVING METHOD OF CUCUMBER

摘要

PURPOSE: To develop a freshness evaluating method and a preserving method of cucumbers which can evaluate the freshness of cucumbers objectively, plainly and scientifically without depending on the appearance or feeling, and can be utilized to judge the freshness in the production stage or in the market place. ;CONSTITUTION: A cucumber 5 is placed horizontally on the flat surface under ordinary temperatures. The freshness of the cucumber is evaluated based on the breaking/compressing distance and crook when the cucumber is compressed nearly at the central part thereof by a compressing tester, and the reducing ratio calculated according to the following equation. The reducing ratio (%)=(initial weight-weight after preservation)/(initial weight)×100.;COPYRIGHT: (C)1993,JPO&Japio