The impact of the cucumber fruit preparation on their mechanical properties and microbial status of the souring brine during souring procedure

Mechanical damage occurring during harvest, transportation or on various stages of processing of fruit and vegetables (in particular ground cucumbers) may lead to spoiling and disqualification of final products. Therefore investigations have been conducted to determine the cucumber’s resistance to mechanical damage and possible water loss in the raw material, as well as to enable the selection of best cucumber varieties suitable for processing. The goal of the conducted research was the determination of the impact of the cucumber variety, ozonation and the composition of the brine with the addition of probiotic bacteria on the mechanical properties and the microbial status of the final product. Mechanical properties were determined using a Zwick/ Roell Z010 machine and the data on the microorganisms were collected using Trypicase soy agar and MALDI TOF MS Biotyper. Other bacteria were detected using Man, Rogosa, and Sharpe agar media. The results indicate that a pre-ozonation or the addition of the probiotic both have a positive impact on the mechanical properties of the investigated product after the souring procedure. It was concluded the impact of both procedures on the puncture strength of final product was dependent on fruit variety.