{"id":{"repo_id":"twu","oai_identifier":"oai:twu-ir.tdl.org:11274/15529"},"canonical_url":"https://search.dev.ndltd.org/etd/twu/oai:twu-ir.tdl.org:11274/15529","repository":{"repo_id":"twu","name":"Texas Woman's University","base_url":"https://twu-ir.tdl.org/server/oai/request"},"display":{"title":"Quantification of sugars and organic acids in 210 cucumber (cucurbis sativus) varieties for genome-wide association studies (GWAS)","abstract":"There is limited information on the sugar and acid contents in Genome-Wide Association Study (GWAS) cucumbers. This study aimed to measure total soluble solid content (ºBrix), three main sugars via high-performance liquid chromatography (HPLC), pH, titratable acidity (TA), and three main organic acids via HPLC in 210 GWAS cucumber samples. A histogram and Agglomerative Hierarchical Clustering (AHC) were performed for each measured variable. The °Brix ranged from 1% – 4.6%. The content of fructose, glucose, and sucrose ranged from 2.88 - 62.28 mg/mL, 3.99 – 63.99 mg/mL, and 0.05 – 13.73 mg/mL, respectively. The pH ranged from 5.01 - 6.57. The TA ranged between 0.55 – 2.80 g/L. The content of malic, citric, and fumaric acid ranged from 0.08 – 2.64 mg/mL, 0.03 – 0.73 mg/mL, and 0.02 – 0.50 mg/mL, respectively. Results from this study can be beneficial for cucumber breeding program to produce a preferable tasting cucumber.","abstract_html":"There is limited information on the sugar and acid contents in Genome-Wide Association Study (GWAS) cucumbers. This study aimed to measure total soluble solid content (ºBrix), three main sugars via high-performance liquid chromatography (HPLC), pH, titratable acidity (TA), and three main organic acids via HPLC in 210 GWAS cucumber samples. A histogram and Agglomerative Hierarchical Clustering (AHC) were performed for each measured variable. The °Brix ranged from 1% – 4.6%. The content of fructose, glucose, and sucrose ranged from 2.88 - 62.28 mg/mL, 3.99 – 63.99 mg/mL, and 0.05 – 13.73 mg/mL, respectively. The pH ranged from 5.01 - 6.57. The TA ranged between 0.55 – 2.80 g/L. The content of malic, citric, and fumaric acid ranged from 0.08 – 2.64 mg/mL, 0.03 – 0.73 mg/mL, and 0.02 – 0.50 mg/mL, respectively. Results from this study can be beneficial for cucumber breeding program to produce a preferable tasting cucumber.","abstract_has_math":false,"creators":["Harris, Spencer"],"institution":"Texas Woman's University","degree_name":"Master of Science","degree_level":null,"degree_discipline":"Food Science and Flavor Chemistry","degree_department":null,"school":null,"contributors":[],"advisors":["Du, Xiaofen"],"committee_chairs":[],"committee_members":["LeMieux, Monique","Beatty, John"],"year":2023,"date_issued":"August 2023","date_published":"August 2023","updated_at":"2026-07-24T05:05:09Z","subjects":["TA","°Brix","pH","Sugar","Organic acid","Cucumber","Total sugar","Total acid","GWAS"],"languages":["English"],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://hdl.handle.net/11274/15529","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.advisor","label":"Advisor","values":["Du, Xiaofen"]},{"key":"dc:contributor.committeemember","label":"Committee Member","values":["LeMieux, Monique","Beatty, John"]},{"key":"dc:creator","label":"Author","values":["Harris, Spencer"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2023-11-03T19:53:27Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2023-11-03T19:53:27Z"]},{"key":"dc:date.issued","label":"Date","values":["August 2023"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science and Flavor Chemistry"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Texas Woman's University"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["TA","°Brix","pH","Sugar","Organic acid","Cucumber","Total sugar","Total acid","GWAS"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["English"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["https://hdl.handle.net/11274/15529"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["There is limited information on the sugar and acid contents in Genome-Wide Association Study (GWAS) cucumbers. This study aimed to measure total soluble solid content (ºBrix), three main sugars via high-performance liquid chromatography (HPLC), pH, titratable acidity (TA), and three main organic acids via HPLC in 210 GWAS cucumber samples. A histogram and Agglomerative Hierarchical Clustering (AHC) were performed for each measured variable. The °Brix ranged from 1% – 4.6%. The content of fructose, glucose, and sucrose ranged from 2.88 - 62.28 mg/mL, 3.99 – 63.99 mg/mL, and 0.05 – 13.73 mg/mL, respectively. The pH ranged from 5.01 - 6.57. The TA ranged between 0.55 – 2.80 g/L. The content of malic, citric, and fumaric acid ranged from 0.08 – 2.64 mg/mL, 0.03 – 0.73 mg/mL, and 0.02 – 0.50 mg/mL, respectively. Results from this study can be beneficial for cucumber breeding program to produce a preferable tasting cucumber."]},{"key":"dc:format.mimetype","label":"Dc Format Mimetype","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["Quantification of sugars and organic acids in 210 cucumber (cucurbis sativus) varieties for genome-wide association studies (GWAS)"]}]}],"canonical_facts":{"dc:contributor.advisor":["Du, Xiaofen"],"dc:contributor.committeemember":["LeMieux, Monique","Beatty, John"],"dc:creator":["Harris, Spencer"],"dc:date.accessioned":["2023-11-03T19:53:27Z"],"dc:date.available":["2023-11-03T19:53:27Z"],"dc:date.issued":["August 2023"],"dc:description.abstract":["There is limited information on the sugar and acid contents in Genome-Wide Association Study (GWAS) cucumbers. This study aimed to measure total soluble solid content (ºBrix), three main sugars via high-performance liquid chromatography (HPLC), pH, titratable acidity (TA), and three main organic acids via HPLC in 210 GWAS cucumber samples. A histogram and Agglomerative Hierarchical Clustering (AHC) were performed for each measured variable. The °Brix ranged from 1% – 4.6%. The content of fructose, glucose, and sucrose ranged from 2.88 - 62.28 mg/mL, 3.99 – 63.99 mg/mL, and 0.05 – 13.73 mg/mL, respectively. The pH ranged from 5.01 - 6.57. The TA ranged between 0.55 – 2.80 g/L. The content of malic, citric, and fumaric acid ranged from 0.08 – 2.64 mg/mL, 0.03 – 0.73 mg/mL, and 0.02 – 0.50 mg/mL, respectively. Results from this study can be beneficial for cucumber breeding program to produce a preferable tasting cucumber."],"dc:format.mimetype":["application/pdf"],"dc:identifier.uri":["https://hdl.handle.net/11274/15529"],"dc:language.iso":["English"],"dc:subject":["TA","°Brix","pH","Sugar","Organic acid","Cucumber","Total sugar","Total acid","GWAS"],"dc:title":["Quantification of sugars and organic acids in 210 cucumber (cucurbis sativus) varieties for genome-wide association studies (GWAS)"],"dc:type":["Thesis"],"thesis:degree_discipline":["Food Science and Flavor Chemistry"],"thesis:degree_name":["Master of Science"],"thesis:institution_name":["Texas Woman's University"]},"updated_at":"2026-07-24T05:05:09Z"}