摘要：The problems related to product quality of fermented cucumber pickles during storage with pH control were studied. Cucumber were fermented in brine containing equilibrium concentration of 4 % NaCl, 0.2 % CaCl2 and 0.2 % acetic acid and inoculated with Lactobacillus plantarum culture. At the end of the fermentation, three groups having natural pH and acidified to 0.20 and 0.40 less pH than natural pH were prepared. Another group at natural pH was stored after pasteurization at 75 °C for 15 minutes. Parties taking from these four groups were put into jars and stored at 20°C. Chemical,microbiological, sensorial analysis and firmness tests were performed on the samples after 2, 4 and 6 months of storage period. In this paper, the results of firmness tests and sensorial analysis of the study were summarized. It was determined that the activities of pectolitic enzymes which cause softening could be stopped by heat application. In the groups to which heat was not applied, the firmness loss was higher, in parallel with increasing storage period. It was also observed that the firmness loss was more significant in the brine having low pH. Consequently, microbiological safety was provided with the low pH brine but the increasing in the softening of cucumber tissue by acid hydrolisation was also noted.
