The contents of the taste components (sugar, organic acid and amino acid) and ascorbic acid in cucumber were examined, and the relationship between the contents of these components and a sensory evaluation of the taste were studied.
Fresh and stored cucumber samples were divided into four parts from the base to the terminal portion, each part being further divided into three sections: peel, flesh and seeds. The analysis showed that, when harvested, the contents of the taste components were different between the base and terminal portions. But after 7 days of storage, there was little difference. This result corresponded with the result of the sensory evaluation.
Cucumber samples stored at 5°C and 10°C for 10 days were measured for the composition, and a sensory evaluation was then performed. After storage, the contents of glucose, fructose and malic acid had decreased, while the content of citric acid had increased. The results of the sensory evaluation confirmed that stored cucumber might become tasteless over time. The panel members judged that the cucumber had less sweetness and umami taste, and more bitterness and sourness after storage. A storage temperature of 5°C appeared better than 10°C for taste, but10°C appeared better for the ascorbic acid content.
