AbstractCorrelations were determined between Texture Profile Analysis parameters of brittleness, hardness or total work of compression obtained with the Instron testing machine and sensory responses of firmness or crispness in evaluating texture of fresh‐pack processed whole cucumbers (1‐in. diam) of three ‘firm’ pickling cultivars (Explorer, Chipper, GY 3), two ‘soft’ pickling cultivars (Green F, Mincu) and a parthenocarpic slicer (MSU 6902 G). Further, correlations were determined between the TPA parameters and Magness‐Taylor fruit pressure test (FPT) firmness. TPA hardness and total work correlated well with sensory responses; FPT firmness correlated satisfactorily with sensory firmness. Mean textural values from the various methods were compared with those obtained in the same manner for raw cucumbers. TPA brittleness tended to disappear in the processed fruit. Processing reduced mean TPA values across the six varieties to 35‐58% of raw fruit values; it decreased mean FPT firmn