EVALUATING THE TRAITS RELATED WITH FRUIT FLAVOR IN CUCUMBER

Cucumber is an important fruity vegetable worldwide.
It is consumed in some eastern countries like Iran not only for salad and pickled but also as a table fruit.
Therefore, organoleptic characteristics including taste, aroma, firmness and other traits affecting on consumer savor should be more considered in cucumber breeding.
In this study 16 selected Iranian local cultivars were planted and their fruits evaluated for aroma, taste and external attribute by panel test.
In addition, proposed effective parameters including dry matter of fruits, potassium content, ash percent and texture firmness were measured.
A significant difference was observed among the most traits.
The results showed that the highest flavor related to genotypes with high taste, aroma, potassium content and dry matter and lowest skin firmness.
G₈₅ and G₁₇ had the best taste and aroma.
On the basis of cluster analysis, cultivars were divided into four groups.
Aroma had a positive correlation with taste and dry matter.
Increasing of dry matter content induced increasing of fruit aroma and taste.

IV International Symposium on Cucurbits

E. Aliabadi, M. Lotfi, R. Amiri

aroma, Cucumis sativus, firmness, flavor, panel test, qualitative traits, taste

https://doi.org/10.17660/ActaHortic.2010.871.69