Influence of Salt (NaCl) on Pectinolytic Softening of Cucumbers a

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Abstract
SUMMARY: Experimental packs of pasteurized cucumbers were treated with pectinase from three sources under controlled conditions with respect to temperature, pH, acidity, salt concentration, and absence of microbial development. The enzyme‐treated lots revealed that as the salt content of the cucumbers increased, their firmness likewise increased according to a first‐order reaction. Based on cucumber softening data obtained by use of the three pectinases, tabulated information is presented which permits an estimate of the relative degree of softening that may be expected in curing brines at different salt concentrations.

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