Research on Crops
Year : 2019, Volume : 20, Issue : 2
First page : ( 369) Last page : ( 375)
Print ISSN : 0972-3226. Online ISSN : 2348-7542.
Article DOI : 10.31830/2348-7542.2019.054

Production of cucumber (Cucumis sativus var. conomon) juice

Minh Nguyen Phuoc*

Faculty of Natural Sciences, Thu Dau Mot University, Binh Duong Province, Vietnam

*e-mail: nguyenphuocminh@tdmu.edu.vn

Abstract

Cucumber (Cucumis sativus L.) is the most important crop of the family Cucurbitaceae grown commercially throughout the world. Cucumber is extremely beneficial for overall health; it could relieve thirst as it is mostly made of water and important nutrients that are essential for the human body. There is increased consumption of C. sativus fruits possibly because of their high nutritional value. The nutritional compositions of C. sativus include protein, fat and carbohydrate as primary metabolites; along with dietary fibre which is important for the digestive system. However, it softens very rapidly during ripening and becomes mushy and difficult to consume fresh. Freshly expressed juice is highly susceptible to spoilage, in fact more so than whole fruit. In the present study, various technical parameters influencing production of cucumber var. Conomon juice were clearly investigated such as ratio of flesh: water, sugar supplementation during the blending process; pasteurization, storage condition to stability of cucumber juice. This research was conducted during 2017–18 in the Scientific Laboratory of Global Food Technology Ltd. Optimal results showed that ratio of flesh: water (1.0: 2.5 w/v); 10% of sugar supplementation; 95°C, 30 sec in pasteurization; 28°C of preservation could maintain stability of cucumber juice for 12 weeks.

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Keywords

Cucumber, juice, pasteurization, preservation, shelf life, sugar.

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