INHIBITION OF POLYGALACTURONASE SOFTENING OF CUCUMBER PICKLES BY CALCIUM CHLORIDE

ABSTRACT Cucumbers were fermented and held for 30 days in equilibrated solutions containing low NaCl (11—13° salometer) and high NaCl (18.5‐20.57deg; salometer) with and without CaCl 2 and/or polygalacturonase (PG). CaCl 2 and PG treatments did not interfere with fermentation. Separately, CaCl 2 enhanced firmness of pickles while PG was effective in causing excessive softening. When CaCl 2 was present in PG containing solutions, softening by PG was inhibited.