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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.

Type of article: Article

Summary

QUALITY CHANGES OF GREEN-AND SALT-STOCK CUCUMBERS HELD AT 278, 293 AND 303 K (5, 20 AND 30 DEG C) UP TO 6 DAYS PRIOR TO BRINING WERE EVALUATED. CUCUMBERS HELD AT 278 K SHOWED FIRM TEXTURE, LOW RESPIRATION RATES, MINIMUM WEIGHT LOSS, AND GOOD QUALITY STOCK AFTER FERMENTATION. BRINING DIRECTLY AFTER HARVEST YIELDED THE HIGHEST QUALITY SALT-STOCK. CUCUMBERS HELD 2 DAYS AT 293 K OR 6 DAYS AT 278 K RESULTED IN GOOD SALT-STOCK QUALITY.

Details

  • Original title: EFFECT OF POSTHARVEST HOLDING CONDITIONS ON THE QUALITY OF SALT-STOCK PICKLES.
  • Record ID : 1982-1967
  • Languages: English
  • Publication date: 1982/03
  • Source: Source: J. Food Sci.
    vol. 47; n. 2; 449-454; 5 fig.; 3 tabl.; 26 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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