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Malic and Citric Acids in Pickling Cucumbers
Author(s) -
McFEETERS R.F.,
FLEMING H.P.,
THOMPSON R.L.
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.tb12899.x
Subject(s) - pickling , malic acid , citric acid , chemistry , organic acid , food science , cultivar , fructose , botany , horticulture , biology , biochemistry
The content of major organic acids in pickling cucumbers has been determined. Malic acid was found to be the major organic acid in commercial size pickling cucumbers. The concentration among a group of six cultivars ranged from 0.2–0.3% on a fresh weight basis. Malic acid was present in all parts of the fruit. The highest concentration was in the outer 3 mm of the mesocarp, followed by the endocarp, the inner mesocarp, and the exocarp. During enlargement and maturation of cucumbers, citric acid became the principal organic acid, reaching levels in excess of 1% on a wet weight basis in the endocarp. This large accumulation of citric acid is the probable cause of the decline in endocarp pH during fruit maturation.