Catalase, Lipoxygenase, and Peroxidase Activities in Cucumber Pickles as Affected by Fermentation, Processing, and Calcium Chloride

Abstract

ABSTRACTCatalase, lipoxygenase, and peroxidase activities were determined in tissues and brines of pickling cucumbers during fermentation, storage, and after processing. Lipoxygenase and catalase were inactivated within three days of exposure to fermentation brines. Peroxidase activity was relatively unaffected by the first three days of brining, but it declined during fermentation, storage, and after processing. CaCl2 reduced the loss of peroxidase activity in tissue and brine during fermentation and storage. Alum in post‐desalting brine reduced peroxidase activity in processed pickles although CaCl2 ameliorated its efficacy. No activity of catalase, lipoxygenase or peroxidase was detected in cucumber juice extracts fermented by four different lactic acid bacteria.