Evaluation of vitamin C content in fresh and pickled cucumber fruits

Abstract

Cucumber (Cucumis sativus L.) belonging to the Cucurbitaceae, is one of the most popular and widely cultivated plants on the world (Wan, Kang, Wang, & Liu, 2010). They consist of water (about 95 %), sugars (about 3.6 %) and proteins (less than 1%). Though they have only 150 kcal per 1 kg of fruit mass, they are a good source of antioxidants and nutrients, such as magnesium: (1.3 mg·kg-1), vitamin C (0.28 mg·kg-1) or vitamin B5 (0.026 mg·kg-1) 28 (Mohammadi, Hashemi, & Hosseini, 2016).