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Gherkin (Cucuinis sativus L.) is an important cucurbitaceous vegetable. The pickling type gherkins are
produced in Sri Lanka since 1988 for export market and it expanded over several agrological regions. Locally grown
two gherkin varieties (Ajax and Vlasset) were tested for proximate composition (moisture, dry matter, ash, mineral.
protein, fat, dietary fibre and carbohydrate) ofraw fruits (AOAC methods) and within 6 month of brine fermentation.
firmness measurements (FT A) were recorded and varieties were evaluated. Vlasset and Ajax varieties contained
96.30% and 95.54% moisture, respectively. The ash, protein and fat were higher (p<0.05) and dietary fibre,
carbohydrate lower in Ajax. Mg, K and Zn content were higher (p<0. 05) in Ajax noted as 16.60 ± 1.47, I 94.0± 7.80
and 14.69± 0.40 respectively while Vlasset was noted lower values. Ca (10.62± 0.59) and Na (13.46 ±0.43) were
greater in Vlasset while Ajax was given lower values. Both varieties showed K to be highest followed by Zn, Na and
Ca while Mg amount was secondly highest in Ajax and lowest in Vlasset. Firmness variation of both exocarp and
mesocarp·of Vlasset has shown same pattern while giving maximum reading in the 2nd month after fermentation,
Firmness variation of exocarp and mesocarp of Ajax was not followed same pattern while maximum value was
recorded in 5th and 2nd month respectively. These findings indicated that Sri Lankan gherkins have similar nutrient
values as cucumber. Even initial moisture content is higher in Vlasset than Ajax variety the better textural quality is
apparent in Vlasset supported by physicochemical properties of higher dietary fibre, carbohydrate, minerals (Ca, Na)
and having higher firmness in mesocarp tissue than exocarp.
