The effect of controlled atmosphere storage on pickle production from pickling cucumbers cv. 'Troy'

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dc.contributor.buuauthorÖzer, M. Hakan
dc.contributor.buuauthorAkbulut, Bülent
dc.contributor.buuauthorUylaser, Vildan
dc.contributor.buuauthorTamer, Ece
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Bahçe Bitkileri Bölümü.tr_TR
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.tr_TR
dc.contributor.researcheridAAG-8410-2021tr_TR
dc.contributor.researcheridAAG-8503-2021tr_TR
dc.contributor.researcheridAAH-4101-2021tr_TR
dc.contributor.scopusid55412519000tr_TR
dc.contributor.scopusid56253171700tr_TR
dc.contributor.scopusid8228159700tr_TR
dc.contributor.scopusid9742527300tr_TR
dc.date.accessioned2021-12-20T05:44:13Z
dc.date.available2021-12-20T05:44:13Z
dc.date.issued2006
dc.description.abstractFresh pickling cucumbers (cv. Troy) were stored for 30 days at 7 degrees C and 90-95% relative humidity (RH) under different controlled atmosphere (CA) combinations, and samples taken at 0 (i.e., without storage), 10, 20 and 30 days of storage were processed to sweet pickle. At each sampling, physical and chemical analyses were carried out in the fresh pickling cucumbers to determine the changes in the quality with storage time. Besides, physical, chemical and sensory analyses were carried out in the pickles elaborated from the fresh samples taken at the same periods, after keeping at room temperature for 6 months, with the aim of determining CA and storage time effect on the final pickle quality. It was found that storage of cucumbers to be processed to pickle could be possible for less than 10 days at 7 degrees C temperature and 90-95 RH under normal atmosphere (NA). However, physical and chemical analyses showed that storage period of fresh pickling cucumbers could be prolonged up to 30 days under the same storage conditions, if suitable atmosphere combinations are created. Nevertheless, it was concluded that restricting the storage period of fresh pickling cucumbers to 20 days could give better results after processing to pickle.en_US
dc.identifier.citationÖzer, M. H. vd. (2006). ''The effect of controlled atmosphere storage on pickle production from pickling cucumbers cv. 'Troy'''. European Food Research and Technology, 222(1-2), 118-129.en_US
dc.identifier.endpage129tr_TR
dc.identifier.issn1438-2377
dc.identifier.issue1-2tr_TR
dc.identifier.scopus2-s2.0-28644437623tr_TR
dc.identifier.startpage118tr_TR
dc.identifier.urihttps://doi.org/10.1007/s00217-005-0092-0
dc.identifier.urihttps://link.springer.com/article/10.1007/s00217-005-0092-0
dc.identifier.urihttp://hdl.handle.net/11452/23372
dc.identifier.volume222tr_TR
dc.identifier.wos000233722100019tr_TR
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.journalEuropean Food Research and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFood science & technologyen_US
dc.subjectQuality measurementsen_US
dc.subjectPickling cucumberen_US
dc.subjectO2en_US
dc.subjectControlled atmosphere storageen_US
dc.subjectCO2en_US
dc.subjectAciden_US
dc.subjectOxygenen_US
dc.subjectFermentationen_US
dc.subjectCalciumen_US
dc.subjectTemperatureen_US
dc.subjectSodium-chlorideen_US
dc.subjectCucumis sativusen_US
dc.subject.scopusOlea; Lactobacillus Pentosus; Starter Culturesen_US
dc.subject.wosFood science & technologyen_US
dc.titleThe effect of controlled atmosphere storage on pickle production from pickling cucumbers cv. 'Troy'en_US
dc.typeArticle
dc.wos.quartileQ2en_US

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