20 Questions
Cucumbers are not widely cultivated worldwide.
False
China is the largest producer of cucumbers and gherkins.
True
Cucumbers belong to the family Cucurbitaceae, commonly known as cucurbits and gourds.
True
Texture damage does not impact the quality of pickled cucumbers.
False
CGMMV-infected plants showed no visible virus induced symptoms
True
The number of fruits per plant of ZYMV-infected plants was reduced by 53.6% compared to the control
True
An average ZYMV-infected cucumber was 16.55% lighter than control fruits
True
Texture measurements were carried out for each cultivar infected with either the plant virus CGMMV or ZYMV and compared to control
True
Texture measurements of fresh cucumbers were conducted within 48 hours of harvest, while stored pickles were measured four, six, or 12 months after harvest.
True
Sections stained with fuchsin-chrysoidine-astra blue (FCA) were mounted on microscope slides for light microscopy.
True
Plants with CGMMV showed severe deformations on leaves and fruits.
False
The rise of the graph from 20% to 80% of maximum shear force was recorded for statistical analysis.
True
ZYMV-infected pickles showed a decrease in texture quality of about 55% after six months of storage compared to control pickles
True
CGMMV-infected cucumbers had significantly higher texture values than ZYMV-infected cucumbers for both firmness and crunchiness in the freshly harvested state
False
The numbers of measured ZYMV-infected pickles were as follows: after six months, n = 6
True
The texture values of ZYMV-infected pickles were consistently significantly lower than the values of control and CGMMV-infected pickles for all time points after storage
True
ZYMV causes severe symptoms like blistering, stunting, and mosaic in pickled cucumbers
False
CGMMV causes mild symptoms like mottling on young leaves and fruits
True
The study investigated the influence of plant viruses on pickled cucumber texture for the first time
True
The pasteurization process and storage temperature were successful in preventing pickle softening
False
Study Notes
- Manufacturing process parameters have been investigated for their contribution to pickle softening, but studies on salt content, pH value, type of vinegar, and stabilizing additives have been unsuccessful.
- Optimization of heat treatment during pasteurization and storage temperature also failed to prevent pickle softening.
- Microbiological and enzymatic investigations showed less heat tolerance for enzymes needed for pasteurization survival.
- First study to investigate the influence of plant viruses on pickled cucumber texture.
- Cucumber green mottle mosaic tobamovirus (CGMMV) and Zucchini yellow mosaic potyvirus (ZYMV) are economically relevant pathogens for cucurbits, causing various symptoms in plants and fruits.
- ZYMV causes severe symptoms like blistering, stunting, mosaic, filamentous leaf phenotype, and deformed fruits, leading to significant losses due to non-marketable fruits.
- CGMMV causes mild symptoms like mottling on young leaves and fruits, but can also lead to plant collapse.
- Cucumber plants were grown under greenhouse conditions using four cultivars (Platina, Profi, Liszt, and Dirigent) and infected with ZYMV or CGMMV using mechanical inoculation.
- Visual assessment of plants, yield recording, and virus testing using ELISA were carried out before and after harvest period.
- Cucumbers were harvested when they reached a length of 6 to 9 cm, stored at 10 and 12 °C, and pasteurized in jars with commercial gherkin vinegar solution for 32 min at 82 °C.
Test your knowledge on food preservation techniques with this quiz. Learn about the process of pasteurization, storage conditions, and instrumental measurement of texture for pickles and cucumbers.
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