Influence of the addition of potassium sorbate on the quality of soured zucchini fruit
1994
Kmiecik, W. (Akademia Rolnicza, Krakow (Poland). Katedra Surowcow i Przetworstwa Owocowo-Warzywnego) | Lisiewska, Z.
The analysed material (Astra and Storr's Green F1) was harvested in the investigators experimental field. Lactic fermentation at controlled temperature of fruits 100-130 mm in length was carried out in early September, the variants consisting of souring at the concentration of 0.05 percent and 0.10 percent in the brine which filled 35 percent of the volume of pickling containers. The evaluation of pickles was carried out after 6 months of souring. The addition of potassium sorbinate to the brine favourably affected the chemical composition and organoleptic quality of the final product
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