The effect of controlled atmosphere storage on pickle production from pickling cucumbers cv. 'Troy'


Ozer M., Akbudak B., Uylaser V., Tamer E.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.222, no.1-2, pp.118-129, 2006 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 222 Issue: 1-2
  • Publication Date: 2006
  • Doi Number: 10.1007/s00217-005-0092-0
  • Title of Journal : EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Page Numbers: pp.118-129
  • Keywords: controlled atmosphere storage, O-2, CO2, pickling cucumber, quality measurements, SODIUM-CHLORIDE, TEMPERATURE, CALCIUM, FERMENTATION, OXYGEN, ACID

Abstract

Fresh pickling cucumbers (cv. Troy) were stored for 30 days at 7 degrees C and 90-95% relative humidity (RH) under different controlled atmosphere (CA) combinations, and samples taken at 0 (i.e., without storage), 10, 20 and 30 days of storage were processed to sweet pickle. At each sampling, physical and chemical analyses were carried out in the fresh pickling cucumbers to determine the changes in the quality with storage time. Besides, physical, chemical and sensory analyses were carried out in the pickles elaborated from the fresh samples taken at the same periods, after keeping at room temperature for 6 months, with the aim of determining CA and storage time effect on the final pickle quality. It was found that storage of cucumbers to be processed to pickle could be possible for less than 10 days at 7 degrees C temperature and 90-95 RH under normal atmosphere (NA). However, physical and chemical analyses showed that storage period of fresh pickling cucumbers could be prolonged up to 30 days under the same storage conditions, if suitable atmosphere combinations are created. Nevertheless, it was concluded that restricting the storage period of fresh pickling cucumbers to 20 days could give better results after processing to pickle.