Effect of fermentation time on texture and microstructure of pickled carrots

Abstract

A study was made of the effect of pickling on the texture of carrots. Five different devices and tests were applied: puncture with needle, penetration with sphere or cylinder, texture pro®le analysis (TPA) and Warner±Bratzler knife. Phloem and xylem areas of samples were tested separately when possible. The results indicated a considerable difference in texture between unprocessed and 1 day pickled carrots. Some of the tests were able to discriminate between phloem and xylem in the samples. None of the tests applied was able to detect differences in texture between samples taken after 1 day of pickling and samples taken at any other point in the pickling process. Scanning electron microscopy (SEM) observations showed structural differences between phloem and xylem which re¯ected corresponding differences in texture. Some penetration of salt could be seen after 1 day of the pickling process, and a massive penetration of salt at the end of it.

Changes in amino acid contents, texture and microstructure of bamboo shoots during pickling process

“…As a result, the parenchyma cells of PBS showed a more irregular shape and bigger intercellular spaces than those observed in fresh sample tissues. This turgor loss of parenchyma cells and loss of cell wall strength and adhesion were also reported for the pickled cucumbers and carrots (Llorca et al ., ; Yoo et al ., ).…”

Physiochemical property changes and mineral element migration behavior of bamboo shoots during traditional fermentation process

“…Texture is one of the most important quality indexes for vegetables and fruits (Llorca et al, 2001). The changes in hardness, chewiness, springiness, and cohesiveness of the samples during the fermentation process are listed in Figure 3.…”

“…The effect of the fermentation process on the structure of the bam- Figure 5d), the cell wall of bamboo shoot appeared to be partially disintegrated, and the structure was damaged (Llorca et al, 2001). This was correspondence to the swollen appearance while soaking into fermentation broth (Bao, Fan, Hu, Liao, & Chen, 2016).…”

Study of texture properties of ‘laba’ garlic in different color states and their change mechanisms

“…Furthermore, obvious particles were clearly observed in the SEM photo of green garlic, which were speculated to be wall fragments or deposited pigments in cells (Bai et al, 2006;Tao et al, 2016). The same cell contraction and membrane destruction have also been observed in other studies on 'laba' garlic (Tao et al, 2016;Chen et al, 2020a;Zhang et al, 2020), and other traditional Chinese pickled and fermented vegetables, such as pickled bamboo shoots, cucumbers, and carrots (Llorca et al, 2001;Yoo et al, 2006;Zheng et al, 2013). Furthermore, cell structure collapse, and more severe plasmolysis and membranolysis, were observed in yellow garlic tissues, resulting from pectin and cellulose degradation induced by correlated enzymes, microorganisms, and acid stress (Zheng et al, 2013).…”