On the Changes of Chlorophylls and Qualities of Pickled Cucumbers During Storage

Abstract

Low temperature storage of pickled cucumbers was investigated to find favorable conditions to keep their qualities.
The usual conditions of the heat sterilization of pickles packaged with plastic films, 80°C for 20min reduced the total chlorophylls of the pickled cucumbers to 67% level of that of unsterilized ones, which was greater than those seen during frozen and chilling storage. The best condition for preserving the original color was frozen storage followed by chilling and room temp. storage in this order, however the freezing caused the deterioration of the texture.