Impact of Pre-Ozonation on Mechanical Properties of Selected Genotypes of Cucumber Fruits During the Souring Process

Abstract

Cucumber souring is a process mediated by a microorganisms present on the surface of cucumber fruits. Sour pickles are fresh cucumbers that have been poured over with a sodium chloride solution and various types of spices. In the present research, pre-ozonated and control cucumber fruits were subjected to the souring processes. It was observed that ozone treatment had no negative impact on the quality of the fruit before the souring process. Moreover, sour pickles after pre-ozonation had better mechanic and sensory properties than the control.