ISHS Acta Horticulturae 871: IV International Symposium on Cucurbits
SEARCH FOR QUANTITATIVE INDICATORS OF FRUIT TEXTURE FOR BREEDING IN CUCUMBER |
| Authors: | Y. Yoshioka, H. Horie, M. Sugiyama, Y. Sakata, Y. Tamaki |
| Keywords: | crispness, Cucumis sativus L., fruit texture, physical properties, sensory test |
| DOI: | 10.17660/ActaHortic.2010.871.21 |
| Abstract:
Fruit texture, which can be assessed using characteristics such as firmness and crispness, is one of the most important targets in cucumber breeding, because it is directly related to the commercial value of the product. Breeding efforts to improve fruit texture, although somewhat successful, have been largely based on rough, qualitative evaluations based solely on human perceptions. However, this evaluation of texture sometimes results in unacceptable human errors and training and experience are required for accurate and consistent assessment. Therefore, effective quantitative indicator has been desired to increase the objectivity of data collection while reducing subjective characterization that is typically prone to bias. In this study, we investigated variability among cucumber cultivars in the texture parameter based on secondary differentiation of the force-deformation plots produced by puncture test, and to assess the efficacy of this parameter as a candidate indicator for use in breeding to improve cucumber fruit texture. We found wide variations in the texture parameter among the 13 cultivars or lines from 5 cucumber types. There was a significant genotypic (cultivar) effect on the texture parameter, and a significant relationship between the texture parameter and human textural evaluations. Furthermore, the lack of a significant correlation between the texture parameter and fruit firmness indicated that the texture parameter evaluates a different property than firmness. Based on these results, it is possible to make a conclusion that the texture parameter calculated based on secondary differentiation of the force-deformation plots is as effective, quantitative indicator of fruit texture, and has considerable promise for application in scientific research and breeding programs. | |
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