Pickling cucumbers determining the quality of fruit

Afyonkarahisar "gherkin" type of narcissus with cucumber production in Izmir-Turkey 's one of the most important production centers. Turkey production in 2010 was 25% of the province. The search for a better quality product to meet the needs for external demand, especially in the domestic market and consumer awareness, protect the product for a long period of time, to prevent softening the desired color, flavor, odor, and give the product structure is necessary to study for applications. Pickled cucumbers harvested in the production of the situation as quickly as possible is the best way to illustrate pickle. However, this is not always possible because the harvest is made within a certain time period, and the cucumber gherkin processing plants processing is not possible at the same time. Always a quality product can be obtained using a raw material quality. Pickling cucumbers pickle now be processed when they are harvested. However, this is not always possible, and often are involved in the production of pickled cucumbers one day after harvest. As a result, within the time interval of a day in cucumber, water loss increases due to loss of dry matter and head show softening pickles. To resolve this negativity businesses with the aim to compensate for the loss of water or water 1-2 hours before committing to pickle pickling cucumbers or hold water containing Ca + + or Ca ions are trying to resolve. Key words : Afyonkarahisar, pickles, pickling cucumber, time of harvest