Abstract:
This study evaluated the effects of fertilizer type (urea and calcium nitrate) and
the commencement date of the first top-dress application 10, 15, 20, and 25 days
after seedling emergence (DASE), followed by repeated applications every 10 days
up to 60 days on the texture variation of pickling gherkin (Cucumis sativus L.)
during vinegar fermentation. Calcium nitrate was applied with nitrogen content
equivalent to that of urea (kg/ha). The experiment followed a factorial randomized
complete block design (RCBD) with six replicates. Firmness was measured
using a digital force gauge (Newton) in fresh fruits at, 45, 75, and 105 days of
fermentation, with ten fruits sampled per-treatment and period. Data were analyzed
using two-way ANOVA, and means were separated by Duncan’s Multiple
Range Test at p < 0.05. Results showed that both fertilizer type and top-dress
timing had significant effects on fruit firmness, while their interaction was not significant.
Calcium nitrate application produced significantly higher firmness compared
to urea in fresh fruits (37.16N), 45 days (23.53N), 75 days (19.69N), and 105
days (18.19N) of pickling. Considering the top-dress timing, commencement at 15
DASE resulted in significantly higher firmness at fresh (35.68N), 45 days (25.68N),
75 days (18.95N), and 105 days (17.55N) of pickling. Furthermore, commencement
at 20 DASE produced significantly higher values at fresh (32.18N), 75 days
(19.73N), and 105 days (18.23N), while commencement at 25 DASE yielded significantly
higher firmness in fresh fruits (37.17N), 75 days (18.34N), and 105 days
(16.84N). In contrast, plants where top-dressing commenced at 10 DASE recorded
significantly lower firmness values in fresh fruits (32.09N), 45 days (18.55N), 75
days (17.40N), and 105 days (16.03N). These results indicate that calcium nitrate
and top-dressing initiated at 15, 20, and 25 DASE were most effective for maintaining
fruit firmness during vinegar fermentation.
