Potential Role of Native Pickling Cucumber Polygalacturonase in Softening of Fresh Pack Pickles

Cho, Mi Jin; Buescher, R. W.

doi:10.1111/j.1750-3841.2012.02649.x

Cited by 14 publications

(18 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Meanwhile, the softening of the unsalted sample experienced mechanical damage in the process of storage, which led to the decrease in hardness. The texture of the salted sample softened, which was in agreement with the report of Cho & Buescher () for pickling cucumber. The softening of the pickled vegetables was mainly caused by the natural breakdown of pectic substances and may have physical, chemical or biochemical causes (Nabais & Malcata, ).…”

Section: Resultssupporting

confidence: 91%

“…Several studies have been conducted on the changes in nutrient components in pickled vegetables (Peng & Geisman, 1976;Javier et al, 2004;Montano et al, 2004). Meanwhile, several authors have studied the changes of the textural properties of pickled vegetables (Suojala-Ahlfors, 2005;Yoo et al, 2006;Cho & Buescher, 2012) and found that the texture of the salted vegetables softened during the pickling process. A large number of studies have suggested that the texture degradation of processed fruits and vegetables was mainly ascribed to the solubilisation and nonenzymatic depolymerisation of the cell wall pectin (Sila et al, 2006;De Roeck et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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

Zheng

Zhang

Zhou

et al. 2013

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary The amino acid contents, texture, pectin and microstructure of bamboo shoots (Dendrocalamus latiflorus) with different salt concentrations during pickling process were examined to evaluate the effects of such process on its nutrient contents and texture. The results show that the total amino acid content of fresh bamboo shoots (FBS) was 16.35 g/100 g of dry weight, whereas those of pickled bamboo shoots (PBS) with different salt concentrations (8% and 20%) were 6.89 g/100 g and 7.91 g/100 g of dry weight, respectively. The texture analysis revealed that the hardness of the two PBS decreased by 60% and 47% after 90 days of pickling process, respectively. The protopectin contents of such PBS decreased by 64% and 49%, respectively, whereas their content of water‐soluble pectin exhibited an increasing tendency during the pickling process. In addition, the scanning electron microscope images of the bamboo shoots revealed that the FBS tissues presented almost isodiametric parenchyma cells with a regular shape, whereas the parenchyma cells of PBS showed a clear turgor loss, presenting degradation and shrinkage in the cell wall contours.

show abstract

Section: Resultssupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

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

Zheng

Zhang

Zhou

et al. 2013

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…In contrast to earlier work completed by Buescher and others () in which CaCl 2 increased mesocarp crispness, consumers from the liking test noted that both of the CaCl 2 fermented treatments were “soft” or “less crisp” and scored the CaCl 2 fermented treatments significantly lower in texture liking ( P < 0.05), regardless of residual CaCl 2 levels (Table ). One possible explanation for the reduced texture quality of these CaCl 2 fermented products involves the potential role of polygalacturonase (PG), a ripening/softening enzyme known to be present in cucumber fruits (Bell and others ; McFeeters and others ; Cho and Buescher ). Bell and Etchells () showed that firmness of cucumber pickles with a NaCl concentration of 0% was reduced by more than 80% after only 1 week of incubation at 30 °C because of the PG enzyme.…”

Section: Resultsmentioning

confidence: 99%

Consumer Acceptability of Cucumber Pickles Produced by Fermentation in Calcium Chloride Brine for Reduced Environmental Impact

Wilson

Johanningsmeier

Osborne

2015

Journal of Food Science

View full text Add to dashboard Cite

Fermentation of cucumbers in calcium chloride (CaCl2 ) brine has been proposed as an alternative process to reduce the environmental impact of traditional, high salt fermentations. The objective of this research was to determine whether consumer acceptability of pickle products would be impacted by fermentation and storage of cucumbers in CaCl2 brine. Cucumbers were fermented and stored with 0.1M CaCl2 or 1M sodium chloride (NaCl) in open-air, 3000 gal tanks at a commercial facility and processed into hamburger dill chips containing 0.38M NaCl. Cucumbers fermented in CaCl2 required additional desalting to reduce CaCl2 concentrations to that of current products. Consumers (n = 101) showed no significant preference for pickles from different fermentation treatments, whether stored for 2 mo (P = 0.75) or 8 mo (P = 0.68) prior to processing. In contrast, NaCl fermented pickles were preferred over CaCl2 fermented pickles stored for 10 mo and desalted only once (P < 0.01). A series of preference tests indicated that the taste of CaCl2 was not the factor affecting consumer preference, and the 50% detection threshold of CaCl2 in dill pickle chips was found to be 61.8 ± 7.6 mM, indicating that processors could potentially use CaCl2 fermentations with a single desalting step. Consumer liking of flavor (n = 73) was not influenced by fermentation in CaCl2 or by 23 or 35 mM CaCl2 in finished products (P > 0.05), but variability in texture decreased consumer liking (P < 0.05). Although promising, individual fermentation variability and texture quality of CaCl2 fermented products should be further evaluated prior to broad implementation of this process.

show abstract

“…Although changes in appearance usually parallel changes in texture during storage of commercially processed refrigerated pickles, different mechanisms appear to be involved. CAD has been associated with alterations of proteins including hydrolysis (Howard and Buescher ; Mok and Buescher ), while softening has been found to coincide with changes in pectic substances possibly caused by native cucumber polygalacturonase (Howard and Buescher ; Cho and Buescher ). Currently, calcium is used to retard softening of refrigerated pickles (Howard and Buescher , ), but commercially acceptable methods to hinder CAD are unavailable.…”

Section: Introductionmentioning

confidence: 99%

Heat Conditioning of Cucumbers Improves Retention of Sliced Refrigerated Pickle Texture and Appearance

Buescher

Cho

Hamilton

2012

Journal of Food Biochemistry

Self Cite

View full text Add to dashboard Cite

The effects of heat conditioning (HC) pickling cucumbers in 50C water on sliced refrigerated pickle product texture, white appearance, pectic substances and proteins during storage were examined. Conditioning for 45 and 60 min effectively hindered softening and cure appearance development (CAD) during 12 months of storage. Maintenance of firmness and white appearance of sliced pickles was achieved when cucumbers were processed within 1 h after HC and when processing was delayed for 24 and 48 h after HC. Conditioning cucumbers for 60 min prevented changes in the solubility of pectic substances and proteins in the pickled product mesocarp tissue during storage, while major changes occurred in mesocarp of the control treatment. SDS-PAGE demonstrated the production of low molecular mass proteins in response to HC, and that it enhanced retention of distinct proteins in the refrigerated pickle mesocarp tissue. Retention of pickle product texture and white appearance induced by HC appeared to be associated with stabilization of pectic substances and proteins. PRACTICAL APPLICATIONSHC of cucumbers before processing has potential to substantially enhance retention of texture and white appearance of sliced refrigerated pickles during storage and marketing.

show abstract

Potential Role of Native Pickling Cucumber Polygalacturonase in Softening of Fresh Pack Pickles

Cited by 14 publications

References 24 publications

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

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

Consumer Acceptability of Cucumber Pickles Produced by Fermentation in Calcium Chloride Brine for Reduced Environmental Impact

Heat Conditioning of Cucumbers Improves Retention of Sliced Refrigerated Pickle Texture and Appearance

Contact Info

Product

Resources

About