摘要：Storage stability of cucumber pickles was evaluated in brines containing equilibrium concentrations 3%, 4%, 5% NaCl and 0, 0.05, 0.1 M Ca-acetate with and without pasteurization (70 oC, 15 min), After 3 and 6 months storage, pickle brines were analyzed for pH, titratable acidity, salt, reducing sugar and microbiologically, and also cucumber firmness was determined. Any remarkable changes was observed in the chemical composition of brines after storage periods. The growth of lactic acid and aerob bacteria were inhibited by pasteurization, thus microbiological stability was obtained. The pasteurization, also, helped the maintenance of cucumber firmness. The increase at concentration of the Na Cland Ca-acetate in the brine had a positive effect on maintenance of cucumber firmness, during the storage period. An increase in firmness up to 20% was obtained compared to the initial firmness. The results of this study indicate that, the long period storage of cucumber pickle in the brine is possible including organoleptically acceptable concentrations of NaCl by some applications such as adding Ca++ to brine and pasteurization.
