Bilous V. Consumer properties of fresh and soft-salted cucumbers received at low temperature, without brine

Object - commercial and botanic breeds of cucumbers as well as their hybrids common in Ukraine; freshly-salted cucumbers. Objective – study of consumer properties of fresh cucumbers and cucumbers freshly salted at low temperature without using pickle. Research methods – standard modern organoleptic method, physicochemical methods (photocolorimetric, spectrometric, and chromatographic methods, nuclear magnetic resonance (NMR) analysis, etc.), qualimetry, biological methods, planning methods, mathematical modeling and mathematical and statistical processing of experimental data using computer technologies. Academic novelty – it is the first time a merchandising analysis was given as to new breeds of cucumbers and their hybrids common in the East of Ukraine: chemical composition, breed-specific character of accumulation of salts of heavy metals, radionuclides, nitrates, pesticides, and mycotoxins as well as their concentration in various anatomical parts of cucumbers. Optimum parameters of cooling of cucumbers were scientifically grounded. Value of temperature conductivity coefficient for new breeds of cucumbers was calculated in conditions of cooling of cucumbers to cryoscopic temperature on the surface. It was proven that the rate of cooling for new breeds of cucumbers is 10…20% greater than that for hybrid cucumbers. It was determined that the suggested method of quality formation of freshly-salted cucumbers allows stabilizing the natural colour of cucumbers and preserving biologically active substances. An integral merchandising analysis was given as to freshly-salted cucumbers produced without using pickle. Consumer value of freshly-salted cucumbers and its change in storage were scientifically grounded and experimentally confirmed. Findings of the study are implemented at enterprises and institutions of catering industry.Area of use – food industry, catering industry.