Investigating flavor quality and variances in F2 cucumber progenies using instrumental analysis

Limited research has been conducted on the development of cucumber flavor (texture, taste, and aroma) through plant breeding methods. This study aimed to identify cucumber flavor compositions in 165 F2 progenies and compare the progenies to their parent fruits (W17633 and 9930q2-1) and a first-generation cucumber (F1-1). Analyses were conducted using a texture analyzer (texture), a Titrando and pH probe (acid), a handheld refractometer (°Brix), the Folin Ciocalteu reaction (polyphenols), and SPME-GC-MS (volatiles). Statistical analysis included histograms and dendrograms constructed from AHC analysis. For texture, a normal distribution of hardness was observed with a range of 1.34N-57.26N and an average of 31.78N, while parents had a respective hardness of 26.04N and 30.58N. °Brix among the F2 progenies also displayed a normal distribution, with a range of 1.7-5.9% and an average of 2.8%, while the parents had a respective °Brix of 2.5% and 3.1%. Titratable acidity displayed a right-skewed distribution, with a range of 0.15%-0.47% and an average of 0.26%, while the parents had a respective TA of 0.23% and 0.28%. pH displayed a normal distribution among the F2 progenies with a range of 6.02-7.73 and an average of 5.67, while the parents had a respective pH of 6.55 and 6.11. The total polyphenol content of the F2 progenies displayed a scattered distribution, with a range of 6.93-33.58mg/100g GAE fresh weight (FW) and an average of 19.07mg/100g GAE FW. The parents had respective total polyphenols of 29.30mg/100g GAE FW and 15.64mg/100g GAE FW. SPME-GC-MS methods identified 16 volatile compounds (4 C6 and 12 C9) that encompassed the majority of the iv volatile composition. Aldehydes were the main composition followed by alcohols. The average peak area for all volatiles among the F2 progenies was 65.1-time difference. The parents had respective average peak area for all volatiles of 274.5 time and 297.9-time difference, respectively. Overall, the volatiles showed either a normal distribution or right-skewed distribution. The results indicated that flavor-related parameters have inheritable traits. Using breeding methods can improve the flavor of cucumber, which can contribute to the agriculture and food industry

Name thesis:degree_name

Master of Science

Level thesis:degree_level

Masters

Discipline thesis:degree_discipline

Food Science and Flavor Chemistry

Grantor

Texas Woman's University

Year dc:date.issued

2022

Author dc:creator

• Duan, Cassidy N

Advisor dc:contributor.advisor

• Du, Xiaofen

Committee members dc:contributor.committeemember

• Warren, Cynthia
• Miketinas, Derek

• Cucumber volatiles
• Cucumber aroma
• SPME-GC-MS
• Cucumber hardness
• Cucumber firmness
• Cucumber texture
• Cucumber sugar
• Cucumber titratable acidity
• Cucumber pH
• Cucumber astringency
• Cucumber total polyphenol
• Cucumber phenolic content

Language dc:language.iso

en

Handle dc:identifier.uri

https://hdl.handle.net/11274/13790

OAI identifier oai:identifier

oai:twu-ir.tdl.org:11274/13790