| Abstract: To study the correlation between physical and chemical characteristics and sensory quality, five types
of fresh cucumber in production were used as the research object, and sensory evaluations of preference for cucumber,
frequency of consumption and quality attributes of cucumbers such as fruit shape, color and flavor were conducted by
using the method of consumer liking tests, while the appearance and nutritional indexes of cucumbers were measured.
The results showed that shape preference of the fruit were extremely significant correlated with color preference of
fruit, indicating that consumers' first impression of cucumber was a combination of both shape and color to determine
whether they liked it. Astringency preference and bitterness preference were significantly and positively correlated,
indicating that the bitterness and astringency of cucumber had a more consistent effect on the overall taste. Shape index
of fruit, hardness value, organic acid content and crispness preference in sensory evaluation were significantly positively correlated, indicating that the larger the shape index of fruit, the larger the hardness value and the higher the organic
acid content, the crisper the cucumber tasted. In addition, about 50% of the consumers participating in this evaluation
preferred cucumbers, consumed cucumbers mainly once to three times a week, and preferred fresh cucumbers with
larger shape index of fruit, greater hardness, crisp texture, sufficient water and no obvious bitter taste. |