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.