Paper no. 10495 of the Journal Series of the North Carolina Agricultural Research Service, Raleigh, NC 27695–7601.
Effects of Sodium Chloride Concentration on Firmness Retention of Cucumbers Fermented and Stored with Calcium Chloride
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 52, Issue 3, pages 653–657, May 1987
How to Cite
FLEMING, H.P., McFEETERS, R.F. and THOMPSON, R.L. (1987), Effects of Sodium Chloride Concentration on Firmness Retention of Cucumbers Fermented and Stored with Calcium Chloride. Journal of Food Science, 52: 653–657. doi: 10.1111/j.1365-2621.1987.tb06695.x
Mention of a trademark or proprietary product does not constitute a guarantee or warranty of the product by the U.S. Dept. of Agriculture or North Carolina Agricultural Research Service, nor does it imply approval to the exclusion of other products that may be suitable
This Investigation was supported in part by a research grant from Pickle Packers International, Inc., St. Charles, IL.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 6;25/86; revised 11/18/86; accepted 12/17/86.
The firmness of cucumbers brined at 0.2% CaCl2 was retained during fermentation (1 month) and storage (12 months) when 2.6, 4.2 or 5.8% NaCl also was present. Firmness retention was not improved (P≥0.05) during storage by increase in NaCl concentration to 11.9% after fermentation. In the absence of added NaCI, cucumbers were firm after fermentation, but firmness was reduced during storage to 69% of initial for whole cucumbers, 64% for mesocarp tissue, and 32% for endocarp tissue. Addition of uncharacterized softening enzymes. extracted from debris collected at a cucumber grading operation, resulted in softening of cucumbers brined at 1.8% NaCl in the absence of added CaC12. Addition of CaCl2 reduced but did not eliminate softening by ths extract. Results indicated that the firmness of brined cucumbers could be retained at appreciably lower NaCl concentrations than those traditionally used but that the lower limit of NaCl required to prevent softening by possible contaminating enzymes is yet to be established.