Vitamin C, Chlorophyll and Taste of Cucumber Fruit Produced in the Different Seasons

概要

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In order to know the characteristics of quality and chemical component of cucumber fruit produced in the different seasons, vitamin C and chlorophyll content were quantified and quality was investigated by sensory test. Cucumber fruit was produced in Hiratsuka city, Kanagawa Pref. with forcing, open and retarding culture and they were began to analyze within 2 hours after picking.<BR>The results are summarized as follows :<BR>(1) Content of ascorbic acid in the open cultured cucumber was high, but was low in the forcing cultured one. And the former term of retarding cultured cucumber had the highest content of chlorophyll.<BR>(2) From the result of sensory test, open cultured cucumber was not so juicy but sweeter than others.<BR>(3) From panel's answer for question with quality of the retarding cultured, the quality of retarding cultured cucumber was thought to be as same as good compared with open cultured one.
公益社団法人日本栄養・食糧学会の論文