Document Type : Research Paper
Author
Assistant Professor, Department of Food Science and technology, Agricultural Engineering Research Institute. Agricultural Research, Education and Extension Organisation (AREEO). Karaj, Iran.
Abstract
The acceptability of the Non-fermented pickled cucumbers is determined by characteristics such as olive-green color changes, textural firmness, and flavor, along with product safety. Some pickled cucumber samples are found with undesirable white discoloration, softer texture, and reduced crispness that diminish the product's appeal to consumers. This study aimed to optimize conditions for reducing whitening and textural softening in pickled cucumbers by examining levels of preheating treatment and sodium calcium EDTA. For this, cucumber samples of the ‘Haik’ variety, measuring 6–10 cm in size and harvested in late August, were used in the experiments. After production, the samples were stored under lighting conditions of less than 200 lux and more than 1500 lux. During the storage period, color parameters and textural firmness were measured. All experiments were conducted in three replicates, and the data were analyzed using a completely randomized design within a factorial experiment. Selected samples were subjected to sensory evaluation using a 2-out-of-3 triangular method. The results showed that the effects of EDTA salt and preheating treatment levels on the color index of the samples were significant. The effect of light exposure, before opening the container lids, resulted in recognizable but non-significant color changes in the samples. The addition of 120 ppm of calcium disodium EDTA salt to the brine used in the production of pickled cucumbers significantly reduced product whitening under all lighting conditions without affecting the flavor of the pickles. Increasing the intensity and duration of the preheating treatment exacerbated the whitening of pickled cucumber samples.
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