| Cucumber (Cucumis sativu L.) was the vegetable that was planted for long history, its cultivation district was extensive, and was liked deeply by the large crowd.But most fresh cucumber was had and sold for in our country , a few quantity was processed, it was not satisfied for people's need that the food was "the quantity type" to "the nourishment type".The pickling method was one of the tradition processing vegetable methods in the our country, the pickle's taste was special, and the nourishment was abundant. The industrialization of the pickling food had already come into being gradually.The research purpose was that finded the best pickling cucumber method ,and established the quality evaluation standard of the pickled cucumber, and screened out expert breed for pickling cucumbers from the existing cucumber genetic resources according to the standard of food processing realm, promoted coordinate and quick development between the agriculture and food industry.The main study results were summarized as follows:1. The best Cucumber Pickling Processing Combination was established: the comprehensive quality of Processing Combination A6 is better than others obviously. Processing Combination A6 is :the temperature was 25℃, the salt content was 3%, the sucrose was 5% and the fermentation concentration was 3%.2. The best edible period of pickled cucumber was established: After the fermentation persisted for 8 days, organ quality was the best, nitrate content and nitrite content was placed in lower with lowest level, total acid content(lactic acid) was the most,amino acid content,soluble sugar(glucose)content and soluble solids content was also tend in a stability and higher content.So make sure that the eighth day was the best edible period.3.The standard of pickled cucumber quality was established: In pickling course, we searched the changing of organ quality, security quality, nutrition quality of pickled cucumber. We put forward a standard of pickled cucumber quality ,it included...
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