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Effect of Postharvest Holding Conditions on the Quality of Salt‐Stock Pickles
Author(s) -
LEE J. P.,
UEBERSAX M. A.,
HERNER R. C.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb10101.x
Subject(s) - postharvest , softening , chemistry , stock (firearms) , horticulture , salt solution , food science , botany , salt (chemistry) , biology , mathematics , materials science , metallurgy , statistics
Quality changes of green‐ and salt‐stock cucumbers held at 5, 20, and 30°C up to 6 days prior to brining were evaluated. Cucumbers held at 5°C showed firm texture, low respiration rates, minimum weight loss, and good quality stock after fermentation. Increasing postharvest holding temperatures and times prior to brining resulted in loss of firmness, high respiration rates, increased weight loss, and a decrease in salt‐stock quality. Salt‐stock pickle defects increased dramatically under high temperature long time holding periods due to textural degradation and internal softening. Brining directly after harvest yielded the highest quality salt‐stock. Cucumbers held 2 days at 20°C or 6 days at 5°C resulted in good salt‐stock quality.