Abstract
ABSTRACTLarge scale commercial trials were conducted of various treatments to be used for preventing sporadic softening of pickles due to air‐purging of natural fermentations. A total of 220 cucumber fermentations located at 9 different stations and 8 pickle manufacturing companies were studied. Seven different treatments were tested which involved either limitation of oxygen in the brines for 1 or 2 days after brining or addition of potassium sorbate to brines to inhibit the development of molds. Good quality salt‐stock pickles were found in all tanks examined of all treatments. However, the addition of 3 lb of potassium sorbate per 1000 gal of tank volume (˜0.035%) to acidified (0.05% acetic acid) brine and constant air‐purging resulted in salt‐stock with the lowest incidence of all types of bloater (hollow pickle) damage.
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