Cucumber pickles, effect

The commercial use of calcium ion in cucumber pickle products has stimulated efforts to better understand the mechanisms by which calcium affects cucumber texture. Recent results suggest that a high level of pectin methylation has little effect upon the ability of calcium to maintain the firmness of acidified cucumber tissue, while in fermented cucumbers maintenance of a minimum degree of methylation may be important to firmness retention. Efforts are being made to measure calcium binding characteristics in cucumber tissue and to obtain estimates of the effectiveness of calcium ion in inhibiting tissue degradation by pectolytic enzymes. 

Ngouajio, M. and Mennan, H. 2005. Weed populations and pickling cucumber (Cucuniis sati-vus) yield under summer and winter cover crop systems. Crop Protection 24 521-526. Ngouajio, M., McGiffen, M.E. and Hutchinson, C.M. 2003. Effect of cover crop and manage-... 

Cause and Effect Pickled cucumbers remain edible much longer than fresh cucumbers do. Explain. 

Simard A (1971) Initiation of DNA synthesis by kinetin and experimental factors in tobacco pith in vitro. Can J Bot 49 1541-1549 Sims WL, Gledhill BL (1969) Ethrel effects on sex expression and growth development in pickling cucumbers. Calif Agric 23 4-6... 

Pickled cucumbers are often softened due to the effects of their own or microbial pectolytic enzymes. Brown-to-black discoloration is caused by iron sulfide build-up or by black pigments formed by microorganisms (Bacillus nigrificans). Hollowness is caused by gasforming microorganisms, i. e. gaseous fermentation, and can be prevented readily by pickling in the presence of sorbic acid. 

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