EFFECT OF REDOX AGENTS ON VISUAL CURE IN REFRIGERATED PICKLES

Nonpasteurized-refrigerated cucumber pickles were treated with oxidants and reductants to determine their effects on development of translucence (cure) appearance and changes in cell wall pectic substances and protein of mesocarp tissue. Similar responses were obtained for different oxidants that inhibited curing and for different reductants that accelerated curing. Calcium did not affect curing when applied alone or in combination with the redox agents. Levels of pectic substance fractions were not altered in cell walls from mesocarp tissue cured by sodium metabisulfite (SMBS), and only minor changes occurred in cell walls from mesocarp tissue inhibited from curing by hydrogen peroxide. Levels of protein and sulfhydryls were altered by the redox treatments. Peroxide protected against loss in protein content and sulfhydryl levels were substantially lowered. The reductant SMBS enhanced the amount of sulfhydryls and reduced disulfide groups. Therefore, changes in protein characteristics appear to be related to curing of pickle mesocarp tissue. Further studies on curing will include redox agents that were found to regulate the curing process.