抄録
For sensory evaluation, we got ten kinds of cucumber in three harvesting seasons; early, midand late seasons. prepared for stick cutting, salad, and kyurimomi. we made studies on the quality and preference of cucumbers.
The results are as follows;
1) On analysis of total sensory evaluation, there were significant differences between the kinds and the cooking methods.
2) On the influence of each factor to overall evaluation, significant correlation was found in the item of taste and texture.
3) There was no noticeable correlation between sensory evaluation on taste and the amount of reducing sugar and amino nitrogen.
4) As for relation between sensory evaluation on texture and measured values by texturometer, the higher the measured values were, the lower the evaluations for sensory attribute were.
5) When cut into sticks, as the ratio of hardness of flesh to rind was bigger, the evaluation showed a tendency to lower.
6) The cucumber with hard rind showed lower evaluation when cut into sticks, but it was was applicable to preparing salad and kyurimomi.
7) Dividing into the aged group and young group, sensory evaluations were conducted for summer and winter cucumbers. The aged group showed much lower evaluation for winter cucumbers than the young group.
