Abstract
Fresh scallions (Allium bakeri REGEL) were processed by a conventional vinegar-sugar-brine pickling process without (A) and with pretreatment in vinegar-brine (B) or brine (C). After pickling for four weeks, when the pickles were sufficiently conditioned for eating, A-treated pickles were found to have a lower content of reducing sugar and acidity but a higher content of sodium chloride than B- and C-treated pickles. A sensory test revealed that B- and C-treated pickles were rather high in acceptability. Pickles treated in each of the three ways sampled after pickling for three months showed a decrease in both hardness and the contents of some chemical constituents, and their acceptability was judged to have deteriorated.
