Application of Imaging Technology and Machine Learning to Assess the Behavior of Parthenocarpic and Non-Parthenocarpic Cucumber Cultivars Under Lacto-Fermentation

The behavior of parthenocarpic and non-parthenocarpic cucumber during lacto-fermentation may be different. The research material consisted of two parthenocarpic cucumber cultivars ‘Malika’ F1 and ‘Magellan’ F1 and two conventional non-parthenocarpic cucumber cultivars ‘Zefir’ and ‘Ikar’. Raw materia...

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Bibliographic Details

Published in:	Acta Universitatis Cibiniensis. Series E: Food Technology
Main Authors:	Ropelewska Ewa, Wrzodak Anna, Szwejda-Grzybowska Justyna, Mieszczakowska-Frąc Monika, Kłosińska Urszula
Format:	Article
Language:	English
Published:	Sciendo 2025-06-01
Subjects:	cucumber spontaneous lacto-fermentation flesh structure image parameters machine learning
Online Access:	https://doi.org/10.2478/aucft-2025-0007