摘要：Production of cucumber pickle, an important product among brined food, is gradually taking its place in high-capacity plants. The major production problems are softening and quality loose due to salt uptake in fermented cucumbers. This research was planned in order to bring up some solutions using standard size No 1, 2 and 3 cucumbers. The experiments were such designed that the salt content of brine would be almost 4% at equilibrium stage material exchange between cucumbers and brine during fermentation; it was expected that no salt uptake would occur. The analysis of raw cucumbers, with fruit size of No 1, to 3, displayed dry matter contents of 6.43, 5.87 and 5.50 %; ash contents of 0.88, 0.74 and 0.59%; protein contents of 1.68, 1.18 and 0.98% and reducing matter (sugar) of 1.27, 1.61 and 1.73% respectively. These results emphasize that when fruit size increased, whereas sugar content increased in parallel. The fermentation period varied according to fruit size; it was determined as 9 days for No 1 cucumbers, 132 days for No 2 and 17 days for No 3. The salt, added with regard to total volume of the vessel, came to equilibrium in first 3 days and it was found that the product could be kept unspoiled at the salt content for 23 months. The major effect on fruit hardness was observed in vinegar with 0.25% acid value and for CaCl2 at 0.2% concentration for No 1 and 0.25% concentration for No 2 and 3 cucumbers. Addition of CaCl2 over these mentioned concentrations resulted in bitterness in cucumbers. The highest titratable acidity was stated as 1.04% in No 2, whilst the lowest was 0.8% for No 3 cucumbers.
