Softening of Processed Plant Virus Infected Cucumis sativus L. Fruits

Abstract

Texture softening of pickled cucumbers does not meet consumers’ quality expectations and leads to economic losses. The factor(s) triggering this phenomenon is still unknown. We investigated the importance of plant viruses such as Cucumber green mottle mosaic tobamovirus (CGMMV) and Zucchini yellow mosaic potyvirus (ZYMV) in the context of softening of pickles. Cucumber plants (Cucumis sativus) were infected by mechanical inoculation, grown under greenhouse conditions and tested positive for the viral infection by ELISA. The severity of virus infection was reflected in yield and symptom expression. Histological and morphological alterations were observed. All fruits were pasteurized, separately stored in jars and subjected to texture measurements after four, six and 12 months. CGMMV-infections were asymptomatic or caused mild symptoms on leaves and fruit, and texture quality was comparable to control. At the same time, fruits of ZYMV-infected plants showed severe symptoms like deformations and discoloration, as well as a reduction in firmness and crunchiness after pasteurization. In addition, histological alterations were detected in such fruits, possibly causing textural changes. We conclude that plant viruses could have a considerable influence on the firmness and crunchiness of pickled cucumbers after pasteurization. It is possible that the severity of symptom expression has an influence on texture properties.

Pre- and Post-Harvest Infection of Pasteurized Pickles with Fungi and Their Pectinolytic Potential to Soften the Product

“…The residual enzyme activity of fungi was not sufficient to significantly affect gherkin texture in our study. Kersten et al (2021) have already shown that pre-harvest infection with plant viruses could soften cucumbers in the jar, even though the fruits in their raw state showed no sensory texture changes apart from external conspicuousness [20]. The source of softening observed in pasteurized gherkins could therefore have a non-fungal origin.…”

“…The possible microbiological candidates contributing to gherkin softening are also the subject of science. Kersten et al (2021) showed that a Zucchini yellow mosaic virus infection of cucumber plants and fruits was associated with the softening of pasteurized gherkins, which continued to lose firmness as storage progressed [20]. Etchells et al (1958) and Raymond et al (1959) demonstrated an increased abundance of fungi on cucumber blossoms [21,22].…”

Investigates the ability of plant extracts from Lens culinaris to protect zucchini from the Zucchini yellow mosaic virus (ZYMV)

“…Cucurbit plant infections caused by a variety of viruses have the potential to cause serious problems all over the world. Fruits on virus-infected cucurbita plants are deformed and yield is reduced 2 . The ZYMV virus, a member of the Potyvirus genus, is one of the most economically significant viruses on cucurbit crops in the world 3 , 4 .…”

Distinguishing Pickled and Fresh Cucumber Slices Using Digital Image Processing and Machine Learning

“…The purpose of cucumber processing is to preserve the fruit with minimal damage. In the case of pickled cucumbers, the sensory acceptability depends on the firmness and crunchiness, which are important to consumer preferences [5]. The cucumber processing can vary according to the type of vinegar, salt content, pH value, stabilizing additives, heat treatment optimization during pasteurization, or storage temperature implemented [5].…”

“…In the case of pickled cucumbers, the sensory acceptability depends on the firmness and crunchiness, which are important to consumer preferences [5]. The cucumber processing can vary according to the type of vinegar, salt content, pH value, stabilizing additives, heat treatment optimization during pasteurization, or storage temperature implemented [5]. Pickled cucumbers may be produced by direct acidification, involving the brining of fresh cucumbers in water with acetic acid and salt, followed by their pasteurization.…”