Scientia Agricultura Sinica ›› 2026, Vol. 59 ›› Issue (5): 1087-1100.doi: 10.3864/j.issn.0578-1752.2026.05.013

• FOOD SCIENCE AND ENGINEERING • Previous Articles     Next Articles

Correlation Analysis of Cucumber Fruit Quality Integrating Sensory Evaluation with Nutritional Traits and Flavor Compound Characteristics

ZHANG LiDong1(), GUO YiCong2(), HUANG HongYu1, NIE Jing2, WANG Bing2, LI MengYu2, LI JiaWang1, SUI XiaoLei2(), LI YuHe1()   

  1. 1 State Key Laboratory of Vegetable Biobreeding, Tianjin Academy of Agricultural Sciences, Tianjin 300192
    2 Beijing Key Laboratory of Growth and Developmental Regulation for Protected Vegetable Crops, College of Horticulture, China Agricultural University, Beijing 100193
  • Received:2025-07-21 Accepted:2025-12-25 Online:2026-03-01 Published:2026-03-06
  • Contact: SUI XiaoLei, LI YuHe

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Abstract:

【Objective】 This study aimed to establish a scientific framework for cucumber fruit quality evaluation by integrating the analysis of nutritional traits and flavor compound profiles across diverse germplasm resources with human sensory evaluation. 【Method】 Twelve cucumber lines/varieties with significant sensory variation (provided by Tianjin Cucumber Research Institute) were investigated. The measurements included three parts: first, nutritional traits of fruits, such as soluble sugar content (SSC), total soluble solids (TSS), and titratable acidity (TA); second, flavor compound content in fruits, such as total volatiles and key aldehydes [(E, Z)-2, 6-nonadienal, (E)-2-nonenal, (Z)-6-nonenal]; third, sensory evaluation of fruit quality, such as sweetness, juiciness, crispness, aroma, non-astringency, and non-bitterness. An integrated correlation analysis was performed to link sensory attributes with physicochemical profiles. 【Result】 In the sensory evaluation, non-astringency and sweetness had the highest weighting coefficients (27.12% and 25.49%, respectively), while the other four attributes (aroma, crispness, non-bitterness, and juiciness) ranged from 10.59% to 12.51%. Higher scores across these six dimensions indicated superior overall sensory quality. Furthermore, sweetness, juiciness, crispness, aroma, and non-bitterness of cucumber fruit sensory evaluation were (extremely) correlated with the SSC, TSS content and ascorbic acid content. In addition, cucumber flavor compounds (Z)-6-nonenal content showed significant correlation with sweetness, aroma, juiciness, non-bitterness and non-astringency in sensory evaluation, and it also had extremely significant positive correlation with the SSC, TSS and ascorbic acid content, respectively, while the ratio of cucumber flavor compounds (E, Z)-2, 6-nonadienal to (E)-2-nonenal was significantly correlated with non-astringency. Among the different cucumber varieties tested, line L2 generally exhibited higher levels of fruit SSC, TSS and ascorbic acid content, as well as the ratio of soluble solid content to titratable acid compared with the other lines. It also achieved the highest composite score across all those six sensory attributes. Consequently, line L2 demonstrated superior overall fruit quality. 【Conclusion】 The SSC, TSS, ascorbic acid content, (Z)-6-nonenal content, and the ratio of (E, Z)-2, 6-nonadienal to (E)-2-nonenal content of cucumber fruits could serve as effective indicators for the rapid evaluation of sensory and flavor quality.

Key words: cucumber, fruit quality, sensory evaluation, nutritional quality, flavor compounds, correlation

Table 1

Preliminary evaluation on fruit quality of cucumber planted in field in Wuqing area of Tianjin"

品系（种）
Varieties/Lines		 果刺
Trichome		 节成性
Fructifications at nodes		 果柄
Peduncle		 表皮
Epidermis		 口感
Taste
L1 大刺 Large spines 高 High 果柄短 Short 油亮 Glossy 口感一般 Fair
L2 小密刺 Tiny dense spines 低 Poor 果柄短 Short 油亮 Glossy 口感最好 Excellent
L3 大刺 Large spines 中 Moderate 果柄中等 Medium 油亮 Glossy 口感好 Good
L9 小密刺 Tiny dense spines 低 Poor 果柄中等 Medium 较亮 Waxy bloom 口感好 Good
N8 小密刺 Tiny dense spines 高（全雌） High (Gynoecious line) 果柄中等 Medimu 一般 Matte 口感一般 Fair
N12 小密刺 Tiny dense spines 高（强强雌）
High (Strong subgynoecious line)		 果柄长 Long 油亮 Glossy 口感一般 Fair
N18 大刺 Large spines 高 High 果柄短 Short 较亮 Waxy bloom 口感一般 Fair
N20 大刺 Large spines 中 Moderate 果柄短 Short 灰亮 Dull 口感一般 Fair
S6 小密刺 Tiny dense spines 低 Poor 果柄中等 Medium 较亮 Waxy bloom 口感一般 Fair
S10 小密刺 Tiny dense spines 高（强强雌）
High (Strong subgynoecious line)		 果柄中等 Medium 较亮 Waxy bloom 口感一般 Fair
S13 小密刺 Tiny dense spines 高（强强雌）
High (Strong subgynoecious line)		 果柄短 Short 灰亮 Dull 口感一般 Fair
S17 大刺 Large spines 高 High 果柄短 Short 一般 Matte 口感较差 Poor

Table 2

Commercial quality statistics of different cucumber varieties/lines"

品系（种）
Varieties/
Lines		 果把长度
Fruit neck length (cm)		 果长
Fruit length (cm)		 单果重
Fruit weight
(g)		 心腔直径
Placenta diameter (cm)		 果肉直径
Fruit diameter (cm)		 果把占比
Fruit neck
ratio		 心腔占比
Placenta-to-
fruit ratio		 外果皮叶绿素含量
Exocarp chlorophyll content (mg·g-1 FW)
L1 4.55±0.26b 35.63±0.6cdef 248.24±13.03bc 1.93±0.25bc 3.13±0.25d 0.13 0.62 2.55 ± 0.40 cd
L2 4.43±0.4b 33.00±0.99ef 271.81±19.9bc 1.57±0.06c 3.50±0.10bc 0.13 0.45 2.96 ± 0.07 abc
L3 5.10±0.36ab 38.00±1.98abc 330.27±32.08bc 2.03±0.15abc 3.60±0.10bc 0.13 0.56 3.65 ± 0.57 a
L9 5.17±1.15ab 39.20±3.3abc 298.05±30.41bc 1.93±0.22bc 3.43±0.26bcd 0.13 0.56 1.90 ± 0.36 d
N8 5.35±0.24ab 36.57±1.48bcde 235.18±44.38c 1.65±0.21c 3.13±0.22cd 0.15 0.53 2.96 ± 0.05 abc
N12 6.50±0.22a 37.30±0.44bcd 277.15±31.76bc 1.93±0.15bc 3.38±0.15bcd 0.17 0.57 2.70 ± 0.06 bc
N18 4.20±0.27b 32.68±0.56ef 231.94±21.11c 1.60±0.08c 3.33±0.10bcd 0.13 0.48 2.87 ± 0.10 bc
N20 4.43±0.92b 32.27±0.21f 259.04±16.01bc 1.83±0.1bc 3.53±0.22bc 0.14 0.52 2.87 ± 0.10 bc
S6 4.90±0.85b 41.60±0.71a 487.89±22.58a 2.30±0.36a 3.70±0.70a 0.12 0.62 3.41 ± 0.10 ab
S10 5.13±0.48ab 40.20±1.04ab 282.11±34.58bc 1.88±0.05bc 3.15±0.29cd 0.13 0.60 2.71 ± 0.22 bc
S13 5.25±0.65ab 35.87±0.78cdef 300.89±24.82bc 1.95±0.21bc 3.55±0.10bc 0.15 0.55 2.92 ± 0.13 bc
S17 3.93±0.57b 33.43±0.9def 279.61±48.96bc 2.30±0.14ab 3.68±0.28ab 0.12 0.63 2.98 ± 0.01 abc

Fig. 1

Fruit appearance of different cucumber varieties/lines L: Superior group; N: Normal group; S: Inferior group; Numbers represent different varieties/lines. Bar=5 cm"

Table 3

Contribution weights of sensory attributes in fruit quality evaluation from different cucumber varieties/lines"

项目
Item		 指标变异性
Indicator variability		 指标冲突性
Conflict among indicators		 信息量
Information content		 权重
Weight (%)
甜味 Sweetness 1.531 4.881 7.474 25.49
水分 Juiciness 0.883 4.157 3.669 12.51
脆度 Crispness 0.786 4.522 3.556 12.13
香气 Aroma 0.587 5.289 3.105 10.59
非涩味 Non-astringency 1.119 7.107 7.954 27.12
非苦味 Non-bitterness 0.718 4.964 3.565 12.16

Fig. 2

Sensory evaluation analysis of fruits from different cucumber varieties/lines"

Fig. 3

Analysis of nutritional quality of different cucumber varieties/lines Different lowercase letters indicate significant differences (P<0.05) among cucumber varieties/lines as determined by Tukey’s test. The same as below"

Fig. 4

Analysis of volatile compound content in fruits of different cucumber varieties/lines"

Fig. 5

Analysis of aldehyde flavor-characterizing compounds in fruits of different cucumber varieties/lines A: Content and types of aldehyde compounds in cucumber fruits, classified by carbon number as C9, C6, and other carbon numbers (Cn); B: Individual groups of aldehyde compounds in cucumber fruits; C: Contents of major C9 aldehydes, primarily comprising (E, Z)-2, 6-nonadienal, (E)-2-nonenal, (Z)-6-nonenal, and nonanal; D: Contents of major C6 aldehydes, consisting of hexanal and (E)-2-hexenal; E: Ratio of (E, Z)-2, 6-nonadienal to (E)-2-nonenal"

Fig. 6

Correlation analysis between quality indexes of different cucumber varieties/lines The color and size of the blocks in the figure vary with the degree of correlation between different indicators. Red indicates a positive correlation, while blue indicates a negative correlation"

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