Study on Nutritional Composition on Firmness of Two Gherkin (Cucumis sativus L.) Varieties (Ajax & Vlasset) on Brine Fermentation

T.G.G. Uthpala^1, and R.A.U.J. Marapana¹

¹Department of Food Science & Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Colombo, Sri Lanka

Cite this paper:
T.G.G. Uthpala and R.A.U.J. Marapana. Study on Nutritional Composition on Firmness of Two Gherkin (Cucumis sativus L.) Varieties (Ajax & Vlasset) on Brine Fermentation. American Journal of Food Science and Technology. 2017; 5(2):61-63. doi: 10.12691/ajfst-5-2-5

Abstract

Gherkin (Cucumis sativus L.) is an important cucurbitaceous vegetable. The pickling type gherkins are produced in Sri Lanka since 1988 for export market and it expanded over several agrological regions. Locally grown two gherkin varieties (Ajax and Vlasset) were tested for proximate composition (moisture, dry matter, ash, mineral, protein, fat, dietary fibre and carbohydrate) of raw fruits (AOAC methods) and within 6 month of brine fermentation, firmness measurements (FTA) were recorded and varieties were evaluated. Vlasset and Ajax varieties contained 96.30% and 95.54% moisture, respectively. The ash, protein and fat were higher (p<0.05) and dietary fibre, carbohydrate lower in Ajax. Mg, K and Zn content were higher (p<0.05) in Ajax noted as 16.60 ± 1.47, 194.0± 7.80 and 14.69± 0.40 respectively while Vlasset was noted lower values. Ca (10.62± 0.59 ) and Na (13.46 ±0.43) were greater in Vlasset while Ajax was given lower values. Both varieties showed K to be highest followed by Zn, Na and Ca while Mg amount was secondly highest in Ajax and lowest in Vlasset. Firmness variation of both exocarp and mesocarp of Vlasset has shown same pattern while giving maximum reading in the 2^nd month after fermentation. Firmness variation of exocarp and mesocarp of Ajax was not followed same pattern while maximum value was recorded in 5^th and 2^nd month respectively. These findings indicated that Sri Lankan gherkins have similar nutrient values as cucumber. Even initial moisture content is higher in Vlasset than Ajax variety the better textural quality is apparent in Vlasset supported by physicochemical properties of higher dietary fibre, carbohydrate, minerals (Ca, Na) and having higher firmness in mesocarp tissue than exocarp.

Keywords:
gherkin Ajax Vlasset brine fermentation

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