Effects of storage conditions on firmness of brined cucumbers
1979
Thompson, R.L. | Fleming, H.P. | Monroe, R.J.
The firmness of brined, fermented cucumbers stored under various conditions of pH, NaCl concentration, temperature, storage time, and addition of calcium chloride was determined with a Magness-Taylor fruit pressure tester. Temperature was the most important factor, but pH, % NaCl, and storage time were also significant. Firmness retention was greatest at 4.4-15.5 C., pH 3.8 and 11.4% NaCl. Addition of 0.1% calcium chloride to the brine resulted in firmer cucumbers, especially those stored at pH 3.3. The data indicate that washing cucumbers prior to brining to remove softening enzymes and maintaining brine stock temperature at 15.5 C. or lower would result in firmness retention at lower brine strength than currently used. A prediction equation for the rate of firmness loss is included.
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