Published with the approval of the Director of the Arkansas Agricultural Experiment Station, Fayetteville, AR.
PROTECTION OF CUCUMBER PICKLE QUALITY BY CaNa2EDTA1
Article first published online: 31 MAY 2007
Journal of Food Quality
Volume 23, Issue 4, pages 429–441, August 2000
How to Cite
BUESCHER, R. and HAMILTON, C. (2000), PROTECTION OF CUCUMBER PICKLE QUALITY BY CaNa2EDTA. Journal of Food Quality, 23: 429–441. doi: 10.1111/j.1745-4557.2000.tb00569.x
- Issue published online: 31 MAY 2007
- Article first published online: 31 MAY 2007
- Accepted for Publication September 13, 1999
The effects of calcium disodium ethylenediaminetetraacetic acid (CaNa2EDTA) on color, texture and lipid oxidation of fermented and nonfermented cucumber pickles stored in light or dark conditions were investigated. Color (L and hue angle values) of pickles exposed to light was protected against bleaching by CaNa2EDTA. Also, CaNa2EDTA suppressed production of TBA-reactive substances and ethylene indicating protection against lipid oxidation. Force (N) required to penetrate exocarp (peel) tissues of fermented pickles was reduced by CaNa2EDTA. Measurements of residual CaNa2EDTA indicated that it was stable in fermented and nonfermented pickles. Treatments with at least 100ppm CaNa2EDTA were necessary to achieve maximum protection against loss of color and oxidation.