Inhibition of Polygalacturonase Softening of Cucumber Pickles by Calcium Chloride

Buescher, R. W.; Hudson, J. M.; Adams, Justin

doi:10.1111/j.1365-2621.1979.tb09143.x

Cited by 57 publications

(38 citation statements)

References 8 publications

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“…On average, PG activity levels were low in both brining processes and further decreased in samples after desalting and finished product processing. Furthermore, the levels of calcium in the two processes should be sufficient to prevent enzymatic tissue softening at these low PG activities [29,30], which is congruent with the lack of correlation between PG activity and firmness values observed.…”

Section: Texture Qualitysupporting

confidence: 53%

Quality of Cucumbers Commercially Fermented in Calcium Chloride Brine without Sodium Salts

McMurtrie

Johanningsmeier

2018

Journal of Food Quality

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Commercial cucumber fermentation produces large volumes of salty wastewater. This study evaluated the quality of fermented cucumbers produced commercially using an alternative calcium chloride (CaCl 2 ) brining process. Fermentation conducted in calcium brines (0.1 M CaCl 2 , 6 mM potassium sorbate, equilibrated) with a starter culture was compared to standard industrial fermentation. Production variables included commercial processor ( = 6), seasonal variation (June-September, 2 years), vessel size (10,000-40,000 L), cucumber size (2.7-5.1 cm diameter), and bulk storage time (55-280 days). Cucumber mesocarp firmness, color, bloater defects, pH, and organic acids were measured. Complete lactic acid fermentation was achieved, resulting in terminal fermentation pH values of 3.23 ± 0.09 and 3.30 ± 0.12 for CaCl 2 and NaCl processes, respectively. On average, CaCl 2 brined, fermented cucumbers were 1.8 N less firm, which remained significant in the finished product ( < 0.0001). Color differences evidenced by higher hue and lower chroma values ( < 0.0269) were consistent with increased photooxidation in CaCl 2 brined cucumbers. Commercial implementation of CaCl 2 brines for cucumber fermentation in open tanks variably resulted in texture and color defects that can impact product quality. Additional research is needed to understand the atypical softening observed at the commercial scale and identify process controls for quality improvements.

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Section: Texture Qualitysupporting

confidence: 53%

Quality of Cucumbers Commercially Fermented in Calcium Chloride Brine without Sodium Salts

McMurtrie

Johanningsmeier

2018

Journal of Food Quality

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“…29 As pectic substances are involved in the textural characteristics of cucumbers, PG could play a major role in texture expression. 6,7,29,33,34 In our research, PG increased significantly (P < 0.05) in all equilibrated tissues in comparison with raw (unsoaked) cucumber. The higher value of PG activity might be a response to immersion-equilibration, and this increased activity might produce tissue alteration owing to the capacity of PG for cell wall pectin hydrolysis, especially considering that only 18% (AE1%) of pectin was methylated according to measurements performed in cell walls isolated from raw cucumber mesocarp tissue.…”

Section: Enzyme Assaysmentioning

confidence: 73%

“…35 The cementing effect is primarily due to the calcium-pectate of the middle lamella. That Ca and pectins are key components in the textural performance of cucumber tissue has been well demonstrated by various researchers [6][7][8]35 in relation to the textural response of blanched or fermented cucumbers. Buescher et al 36 reported that calcium addition to the fermentation solutions reduced tissue softening produced by pectinolytic-polygalacturonase activity.…”

Section: Compression and Relaxation Assaysmentioning

confidence: 99%

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Textural, histological and biochemical changes in cucumber (Cucumis sativus L) due to immersion and variations in turgor pressure

et al. 2003

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Textural, histological and biochemical characteristics of cucumber (Cucumis sativus L) under different tissue turgor pressures were studied after equilibration of mesocarp tissue cylinders in various polyethylene glycol 400 (PEG) solutions. Tissue swelling was observed for all hypotonic solutions. Cell membrane vitality was detected in all cucumber tissues where significant values of initial firmness (f i ) and residual relaxation force (F R ) were found. Good turgor status was also associated with higher values of these parameters, observing higher values of the textural parameters for higher turgor. Cell wall integrity was observed through Calcofluor fluorescence assay in tissue equilibrated in hypotonic, isotonic and hypertonic solutions, although a lower fluorescence intensity was observed in tissue equilibrated with 0 mol m À3 PEG solution, probably owing to some cell bursting. Calcium bridges between pectic polymers were proven to be responsible for cell-cell adhesion and tissue integrity of cucumber mesocarp tissue. Compression curves obtained for raw tissue showed a stage of fracture, and its loss after immersion might be attributed to cell-cell adhesion weakness due to immersion in calcium-free PEG solutions. Peroxidase and polygalacturonase increased after cucumber equilibration in the solutions, probably expressing tissue injury. Cucumber textural behaviour was very much affected by immersion in calcium-free solutions, determining the loss of fracture stage and a great influence of turgor pressure on the textural response of soaked tissue. INTRODUCTIONTexture is a major quality attribute of plant-based foods. This property lies in a 'mechanical unit' whose components are the cell wall, the cellular membrane or plasmalemma and the middle lamella. The cell wall and middle lamella work together, controlling the way in which vegetable tissues undergo mechanical deformation and failure during mastication. 1 The relative resistance of these two entities determines the perception of juiciness or mealiness, 2 but it is also affected by cell adhesion which can be attributed to various chemical compounds. These are key factors which determine the textural performance of vegetables after physiological changes such as ripening or after processes such as blanching, cooking or brining. Mechanical properties are also influenced by cell wall thickness, the size and shape of cells, the volume of intercellular spaces and turgor 3-5 as well as by the frequency of plasmodesmata presence along the cell wall and by the type of chemical compounds that constitute it.

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“…Las disminuciones de textura se atribuyen a la modificación de los constituyentes pécticos debido principalmente a la acción de enzimas pectinolíticas implicadas én el mecanismo biológico de degradación. Tanto en pepinillos como en aceitunas negras, se ha puesto de manifiesto que la adición de sales de calcio a la salmuera inicial consigue reducir significativamente las pérdidas de textura que se producen durante la fermentación (Garrido et al, 1986;Buescher et al, 1979). En el caso de los pepinillos, se continúa investigando a nivel básico para conocer precisamente el tipo de interacción entre el ion Ca** y ios polisacáridos de la pared celular que explique su efecto positivo sobre la textura (McFeeters y Fleming, 1991).…”

Section: Influencia De La Fermentación Sobre Las Características Sensunclassified

Transformaciones bioquímicas durante la fermentación de productos vegetales

Montaño¹,

Castro²,

Rejano³

1992

Grasas y Aceites

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RESUMEN Transformaciones bioquímicas durante la fermentación de productos vegetalesSe revisan los diferentes aspectos relacionados con la fermentación de productos vegetales, desde los procesos de elaboración a los microorganismos responsables y los factores que afectan a su desarrollo. Se presentan, asimismo, las principales reacciones" metabólicas de degradación de azúcares y ácidos orgánicos que tienen lugar en los medios de fermentación, así como la influencia de éstas y otras reacciones sobre las características sensoriales del producto elaborado. Finalmente, se citan algunas de las áreas de investigación en las que se considera habría que profundizar para una mayor valoración de los alimentos vegetales fermentados. PALABRAS-CLAVE: Bacteria acidoláctica -Fermentación -Información (artículo) -Vegetal. SUMMARY Biochemical changes during vegetable products fermentationDifferent topics dealing with vegetable products fermentation, from manufacturing to microorganisms, and their growth factors, are reviewed. The main pathways for sugar metabolism and degradation reactions of organic and amino acids are described, as well as their influence on sensorial characteristics of the final product. A thorough research on several areas is considered mandatory, in order to increase the value of fermented vegetable foods. KEY-WORDS:Fermentationteria -Vegetable. INTRODUCCIÓN Information (paper) -Lactic acid bac-La mayoría de los frutos y vegetales son susceptibles de ser fermentados. Los productos típicos más investigados y que mayor difusión tienen en el mercado internacional son las aceitunas, pepinillos y coles (Fernández Diez, 1991). Como ejemplos de otros vegetales fermentados que se han estudiado en mayor o menor profundidad se pueden citar las zanahorias (Andersson et al., 1990), judías verdes (Chen et al., 1983b), tomates verdes (Laleye y Simard, 1981), remolacha (Andersson, 1984), apio (Bates, 1970), pimientos verdes (Fleming et al., 1983), alcaparras (Alvarruiz et al., 1990) y alcaparrones (Sánchez et al., 1992). Por otra parte, en los países orientales se elaboran otros vegetales fermentados que incorporan productos tales como los rábanos, nabos, coles de Bruselas, lechugas y guisantes (Fleming, 1982).La fermentación en medio salino es uno de los méto-dos más antiguos de conservación de alimentos y aunque en el mundo occidental tiene un papel secundario con respecto a otras técnicas más modernas, como el tratamiento térmico, la congelación y la deshidratación, continúa siendo un importante método para conservar vegetales, incluso en los países más desarrollados, debido a las siguientes razones: (1) permite obtener productos con cualidades organolépticas muy apetecibles; (2) permite extender la temporada de elaboración de vegetales; y (3) requiere, comparativamente, un bajo gasto en instalaciones y consumo energético (Fleming, 1982). En contraste con las técnicas de conservación citadas anteriormente, la fermentación tiene como objetivo favorecer el desarrollo de determinados microorganismos.El presente trabajo pre...

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Inhibition of Polygalacturonase Softening of Cucumber Pickles by Calcium Chloride

Cited by 57 publications

References 8 publications

Quality of Cucumbers Commercially Fermented in Calcium Chloride Brine without Sodium Salts

Quality of Cucumbers Commercially Fermented in Calcium Chloride Brine without Sodium Salts

Textural, histological and biochemical changes in cucumber (Cucumis sativus L) due to immersion and variations in turgor pressure

Transformaciones bioquímicas durante la fermentación de productos vegetales

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