Fresh cucumber fruit physicochemical properties, consumer acceptance, and impact of variety and harvest date

Authors: DU, XIAOFEN - Texas Woman'S University; DAVILA, MINDY - Texas Woman'S University; WILLIAMS, CIERRA - Texas Woman'S University; Weng, Yiqun

Submitted to: ACS Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/22/2022
Publication Date: 4/1/2022
Citation: Du, X., Davila, M., Williams, C., Weng, Y. 2022. Fresh cucumber fruit physicochemical properties, consumer acceptance, and impact of variety and harvest date. Journal of the Science of Food and Agriculture. 2, 616-629. https://doi.org/10.1021/acsfoodscitech.1c00433.
DOI: https://doi.org/10.1021/acsfoodscitech.1c00433

Interpretive Summary: Cucumber is an economically important vegetable crop worldwide. In the US, we have seen steady increase of fresh cucumber consumption in the last decade. However, consumer satisfaction on cucumber fruit quality (taste, texture, and smell) is low. Limited work has been done to investigate consumer perspectives on freshly consumed cucumbers. In this study, we studied consumer acceptance of eight cucumber varieties from different market groups, and the correlation between their sensory quality and physiochemical properties. Consumer panel test results indicated significant acceptance differences among varieties. All samples with good acceptance ranking had relatively high flavor and juiciness texture intensities, and different flavor profiles. Overall acceptance was correlated positively to the likability of overall texture, taste, and aroma, juiciness intensity, and fresh, green aroma attributes, but negatively to sourness or bitterness tastes, astringency, and off-flavors. Fruit firmness was positively correlated to crispiness and negatively correlated with consumer cucumber juiciness texture. Three most consumer acceptable varieties were attributed to their freshness aroma and juiciness texture, while two least acceptable ones were due to their bitterness, astringency, and off-notes. We found significant differences in both consumer acceptance and physicochemical parameters from fruits harvested at different dates. Results from this study provided new insights into consumer attitudes and potential impactful factors, which may facilitate cucumber breeding for fruit quality improvement. This work should of interest to cucumber breeders, growers, and public researchers.

Technical Abstract: Cucumber is an economically important vegetable crop worldwide, while few works have investigated consumer insight regarding freshly sliced cucumbers. This study aimed to investigate consumer acceptance of eight cucumber varieties from different market groups, and the correlation between their sensory quality and physiochemical properties. Consumer (n=206) test results indicated significant (p=0.05) acceptance differences among varieties. All samples with positive hedonic scores (>5 out of a 9-point hedonic scale), had relatively high flavor and juiciness texture intensities, and different flavor profiles. Overall acceptance was correlated positively to the likability of overall texture, taste, and aroma, juiciness intensity, and fresh, green aroma attributes, but negatively to sourness/bitterness tastes, astringency, and off-flavors. Immature fruit firmness was positively correlated to crispiness and negatively correlated with consumer cucumber juiciness texture. No correlation was found between °Brix, pH, and TA measurements with sweetness and sourness tastes. Three most consumer acceptable varieties were attributed to their freshness aroma and juiciness texture, while two least acceptable ones were due to their bitterness, astringency, and off-notes. Two varieties were rated high in taste (sweetness, umami, and sourness), flavor intensities, and green, melon aromas. We found sgnificant differences in both consumer acceptance and physicochemical parameters from fruits harvested at different dates. The results provided new insights into consumer attitudes and potential impactful factors, which may facilitate cucumber breeding for fruit quality improvement.