摘要：Softening in cucumber pickles is the direct result of hydrolytic action by pectolytic and cellulolytic enzyme systems. These enzymes activity is mainly result of the growth of molds in cucumber flowers and many of these flowers remain attached to the cucumbers when brined. This paper summarizes the information about hydrolytic enzyme systems in cucumber flowers and also offers possible means of reducing or eliminating the problem of mold-induced softening in cucumber pickles.
