摘要：The aim of this study was to minimise the bloater damage and softening of large whole cucumber pickle marketing as horizontally sliced cucumber pickles. The effects of initial salt concentration in brine and the increasing times and amounts of brine salting on the bloater damage and softening of the pickles during the fermentation were investigated. The cornichon type of cucumbers which are 12 to 15 cm in length and 3.5 to 5.0 cm in diameter were used as the material. 16 different brine concentration were used in the experiments including four different brine salting concentrations and four different increasing amounts of salt. The fermentations were carried out in dark-grey plastic containers of 20 liter at 22-36 oC. The brine were transferred out and refilled at every two days in order to eliminate the gases produced during the fermentation. The salt content, acidity, pH and total viable yeast count determinations of brines were carried out. The amount of bloater and tissue thickness of mesocarp were also examined when the salt concentration reached to 15%. It was found that the pickles which have an initial salt concentration of 6% and 8% and an increasing amount of salt by 2% at every two days, have the best textural quality.
