Articles
Technological performance of cucumber and squash as an opportunity for post-COVID-19 economic recovery
Article number
1348_9
Pages
63 – 68
Language
English
Abstract
Cucumber (Cucumis sativus) and zucchini (Cucurbita pepo) are produced on small farms in the Andean tropics.
Previously, the only identified use was for salads but, in the last five years, diverse applications have developed.
Smoothies, juice and other combined beverages based on cucumber are new products in the food industry.
Likewise, dehydrated cucumber and zucchini slices could be a new snack.
In particular, transformed vegetables that have healthy kinds of bioactive and phytoterapeutic components could be used in small, local, commercial markets post-COVID-19. Fresh vegetables are not easily marketable, especially with post-COVID-19 limitations in affected latitudes, but dehydrated cucumber and zucchini offer simple processing lines in the farmer-producer-transformer-consumer chain. Junk food sees high consumption by children and young people, resulting in poor nutrition and predisposition for obesity and other non-communicable illnesses in future adults.
Healthy snacks are required for a radical change in food habits.
Fresh cucumber and zucchini slices were dehydrated with two methods: direct convection and irradiance, providing crisp slices.
Osmotic dehydration was applied with NaCl2 solutions, from 1 to 3%. Natural flavors, pepper and paprika and sea salt spices, were included in the osmotic solutions to make the flavor of the slices more attractive for consumers.
The slice thickness varied from 0.3 to 0.5 cm, providing the most desirable product.
The slices flavored with paprika or pepper were accepted by the panel without differences for the zucchini slices, while, for the cucumber slices flavored with sea salt spices, thin slices were preferred because of the texture.
According to the results, cucumber and zucchini possess technological aptitude for producing crisp slices with good organoleptic characteristics.
Simple technological processing lines should be implemented in medium and small sized food companies, thereby contributing to economic recovery under post-COVID-19 vulnerable commercial production conditions in the tropics.
Previously, the only identified use was for salads but, in the last five years, diverse applications have developed.
Smoothies, juice and other combined beverages based on cucumber are new products in the food industry.
Likewise, dehydrated cucumber and zucchini slices could be a new snack.
In particular, transformed vegetables that have healthy kinds of bioactive and phytoterapeutic components could be used in small, local, commercial markets post-COVID-19. Fresh vegetables are not easily marketable, especially with post-COVID-19 limitations in affected latitudes, but dehydrated cucumber and zucchini offer simple processing lines in the farmer-producer-transformer-consumer chain. Junk food sees high consumption by children and young people, resulting in poor nutrition and predisposition for obesity and other non-communicable illnesses in future adults.
Healthy snacks are required for a radical change in food habits.
Fresh cucumber and zucchini slices were dehydrated with two methods: direct convection and irradiance, providing crisp slices.
Osmotic dehydration was applied with NaCl2 solutions, from 1 to 3%. Natural flavors, pepper and paprika and sea salt spices, were included in the osmotic solutions to make the flavor of the slices more attractive for consumers.
The slice thickness varied from 0.3 to 0.5 cm, providing the most desirable product.
The slices flavored with paprika or pepper were accepted by the panel without differences for the zucchini slices, while, for the cucumber slices flavored with sea salt spices, thin slices were preferred because of the texture.
According to the results, cucumber and zucchini possess technological aptitude for producing crisp slices with good organoleptic characteristics.
Simple technological processing lines should be implemented in medium and small sized food companies, thereby contributing to economic recovery under post-COVID-19 vulnerable commercial production conditions in the tropics.
Publication
Authors
Y. Quiñones, R. Gutierrez, M.S. Hernandez, J.P. Fernandez-Trujillo
Keywords
healthy food, public health care, virus, economic recovery
Groups involved
- Division Plant Genetic Resources, Breeding and Biotechnology
- Division Tropical and Subtropical Fruit and Nuts
- Division Temperate Tree Fruits
- Division Temperate Tree Nuts
- Division Vine and Berry Fruits
- Division Ornamental Plants
- Division Vegetables, Roots and Tubers
- Division Plant-Environment Interactions in Field Systems
- Division Greenhouse and Indoor Production Horticulture
- Division Postharvest and Quality Assurance
- Division Precision Horticulture and Engineering
- Division Horticulture for Human Health
- Division Sustaining Horticulture in a Changing World
- Division Landscape and Urban Horticulture
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