Cucumber Curing, Softening of Cucumbers during Curing

Demain, A.L.; Phaff, H. J.

doi:10.1021/jf60071a010

Cited by 32 publications

(14 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It has been previously shown that there is a link between acid diffusion and food softening in canning, curing, and pickling processing of foods. Softening in foods occurs when the pectic material in the plant cell wall is hydrolyzed or broken down (Demain and Phaff, 1957). It has been demonstrated that pH and temperature are some of the factors that may influence cell wall hydrolysis (Krall and McFeeters, 1998;Fleming, 1989, 1990).…”

Section: Introductionmentioning

confidence: 99%

Mass transport processes in orange-fleshed sweet potatoes leading to structural changes during in vitro gastric digestion

Mennah-Govela

Bornhorst

2016

Journal of Food Engineering

View full text Add to dashboard Cite

Section: Introductionmentioning

confidence: 99%

Mass transport processes in orange-fleshed sweet potatoes leading to structural changes during in vitro gastric digestion

Mennah-Govela

Bornhorst

2016

Journal of Food Engineering

View full text Add to dashboard Cite

“…Firmness is an important characteristic of pickles regardless of class of pickles. Excessive softening is a common problem encountered in fermented cucumbers and is caused by solubilization of pectin substances by polygalacturonase (PG) during storage (Demain and Phaff, 1957). Breakdown of texture by PG was inhibited by calcium.…”

Section: Introductionmentioning

confidence: 99%

Influence of Processing Methodology on Quality of Cucumber Pickles

Sistrunk

Kozup

1982

Journal of Food Science

View full text Add to dashboard Cite

A study was conducted on the influence of fruit size, blanch temperature, treatment with calcium, and type of acid in cover brine on quality attributes and carbohydrates in nonfermented and fermented cucumber pickles. Firmness was improved by blanching, especially in CaClz solution in both fermented and fresh-pack pickles. Fermentation and acetic acid brine treatments produced the f i i e s t pickles. Size of fruit and length of storage affected quality attributes. The carbohydrate fractions, water-soluble pectin and sodium hexametaphosphate-soluble (SPS) pectin, were correlated with shearpress and sensory fimness. It was concluded that method of processing had a significant effect on quality of pickles.

show abstract

“…Pectinesterases are found in many fruits and vegetables, with excep tionally large amounts occurring in citrus and tomato fruits (12,20,60,61,62,63). The softening of fruit and vegetable tissue during ripening or storage is thought to be associated with deesterification by pectinester ase prior to any appreciable degradation by polygalacturonase (11,12).…”

Section: ρ E Dine St Erasementioning

confidence: 99%

“…The softening of fruit and vegetable tissue during ripening or storage is thought to be associated with deesterification by pectinester ase prior to any appreciable degradation by polygalacturonase (11,12).…”

Section: ρ E Dine St Erasementioning

confidence: 99%

Pectic Enzymes

Macmillan

SHEIMAN

1974

Advances in Chemistry

View full text Add to dashboard Cite

Pectic substances, largely polygalacturonic acid or its methyl ester, are found in the primary cell walls of plants and in the middle lamella. Enzymes from plants, fungi, and bacteria degrade pectic substances and cause plant tissue maceration by esterase action on the methyl ester groups or by glycosidase or lyase action on the polygalacturonate chain. Numer ous enzymes are distinguished from one another by mecha nism (hydrolysis or trans elimination), specificity (pectin, polygalacturonate, oligogalacturonates, Δ4:5 unsaturated oligogalacturonates), action pattern (endo or exo), and stimu lation by cations. Pectic enzymes are used commercially in producing fruit juices and wines. Fundamental proper ties of the enzymes are discussed with reference to their applications in food processes. This review is primarily concerned with fundamental properties of the A pectic enzymes with some reference to their role in nature and to their applications in food processing. Because of the vast amount of literature in this field the reader is directed to other articles and books on the chemistry of pectic substances and the enzymes which degrade them Pectic substances are found in the tissues of higher plants where they have an important structural role. They are deposited in the primary cell wall during the early stages of growth and in the middle lamella where they act as "intercellular cement." The enzymatic breakdown of pectic substances in the middle lamella leads to plant tissue maceration. There fore the enzymes that degrade pectin are involved in natural processes such as the ripening of fruit (22, 23), abscission of leaves and plant organs (24), invasion of tissues by plant pathogens (6), and in the spoil age of fruits and vegetables ( 25, 26, 27 ). They are essential in the rapid decay of dead plant material and undoubtedly assist in recycling carbon (1-21).

show abstract

Cucumber Curing, Softening of Cucumbers during Curing

Cited by 32 publications

References 13 publications

Mass transport processes in orange-fleshed sweet potatoes leading to structural changes during in vitro gastric digestion

Mass transport processes in orange-fleshed sweet potatoes leading to structural changes during in vitro gastric digestion

Influence of Processing Methodology on Quality of Cucumber Pickles

Pectic Enzymes

Contact Info

Product

Resources

About