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, cilt.222, sa.1-2, ss.118-129, 2006 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 222 Sayı: 1-2
  • Basım Tarihi: 2006
  • Doi Numarası: 10.1007/s00217-005-0092-0
  • Dergi Adı: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.118-129
  • Anahtar Kelimeler: controlled atmosphere storage, O-2, CO2, pickling cucumber, quality measurements, SODIUM-CHLORIDE, TEMPERATURE, CALCIUM, FERMENTATION, OXYGEN, ACID
  • Bursa Uludağ Üniversitesi Adresli: Evet

Özet

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.