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《Chinese Agricultural Science Bulletin》 2007-03
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Standardization and Quality Control in Cucumber Processing

Yu Bing1, Zheng Zhihua1, Kong Lingyu2, Xiao Shengen2 (1College of Food Science and Technology, Hunan Agricultural University, Changsha 410128; 2College of Horticulture and Landscape, Hunan Agricultural University, Changsha 410128)  
[OBJECTIVE] It was two important strategies to increase export of Chinese processing cucumber that framing a standard jointed international markets and enforcing quality control in processing cucumber. [METHOD]A review on standardization and quality control in processing cucumber was conducted from selection of original and accessorial material, processing technique, processing course, to product and its post-treatment. [RESULTS] The fruit characteristics and grade standard for appropriative cultivar of processing cucumber were introduced, specially the standard and requirement of original material, processing technique, processing course, product and its post-treatment in cucumber drink, salted cucumber and deepfreeze cucumber were introduced.
【Fund】: 湖南省科技厅项目“果菜类蔬菜果实一致性与周期性产量规则性高效栽培技术研究(05NK3012)”;; 湖南农业大学稳定人才基金“果菜类蔬菜高效栽培的生物学机理与配套栽培技术研究(05WD06)”资助
【CateGory Index】: TS255.7
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