INHIBITION OF POLYGALACTURONASE SOFTENING OF CUCUMBER PICKLES BY CALCIUM CHLORIDE
Authors:
- R. W. BuescherRBR. W. Buescher
- J. M. HudsonJHJ. M. Hudson
- J. R. AdamsJAJ. R. Adams
- 1 November 1979
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 44 (6) , 1786-1787
Abstract
Cucumbers were fermented and held for 30 days in equilibrated solutions containing low NaCl (11—13° salometer) and high NaCl (18.5‐20.57deg; salometer) with and without CaCl 2 and/or polygalacturonase (PG). CaCl 2 and PG treatments did not interfere with fermentation. Separately, CaCl 2 enhanced firmness of pickles while PG was effective in causing excessive softening. When CaCl 2 was present in PG containing solutions, softening by PG was inhibited.Keywords
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