Abstract: Using cucumbers as experimental subjects, investigates the differences in the effect of induction cooker and open-flame stove on their color, texture, microstructure, aroma components, and free fatty acid composition in terms of edible quality. The results indicated that compared to induction cookers, cucumbers cooked on the open-flame stove were heated more evenly, resulting in more uniform changes in color and texture structure. The main aroma components of cooked cucumbers were aldehydes and thioether compounds, and the total aroma component content (5745.66 μg/kg) of cucumbers cooked on the open-flame stove was much higher than that of cucumbers cooked on the induction cooker (3017.13 μg/kg). The main free fatty acids produced in cooked cucumbers were palmitic acid, oleic acid, linoleic acid, and linolenic acid, which were also more abundant in cucumbers cooked on the open-flame stove. In summary, compared to induction cooker, cooking on the open-flame stove can give cucumbers better edible quality and is a better cooking method.

Key words: Edible quality, Induction cooker, Open-flame stove, Cucumber