Softening of processed Plant Virus infected Cucumis sativus Fruits

Texture softening of pickled cucumbers does not meet consumer’s quality expectations and leads to economic losses. The factor(s) triggering that 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. All fruits were pasteurized, separately stored in jars and subjected to texture measurements after four, six and 12 months. We conclude, that plant viruses could have a considerable influence on the firmness and crunchiness of pickled cucumbers after pasteurization.

腌制黄瓜的质地软化不符合消费者的品质期望，且会造成经济损失。引发该现象的因素仍不明确。本研究探讨了黄瓜绿斑驳花叶烟草花叶病毒（Cucumber green mottle mosaic tobamovirus，CGMMV）与西葫芦黄花叶马铃薯Y病毒（Zucchini yellow mosaic potyvirus，ZYMV）等植物病毒在腌黄瓜软化过程中的作用。所有果实均经巴氏杀菌处理，分别装入罐中储存，并在4个月、6个月和12个月后进行质地测量。研究结论表明，植物病毒可能对巴氏杀菌后腌黄瓜的硬度和脆度产生显著影响。