Abstract
ABSTRACTChanges in internal gas volume and pressure, and mass flow characteristics of fresh compared to brined cucumbers were measured to study the mechanism of bloater formation. Internal gas volume of fresh cucumbers decreased by about 50% and the resistance to mass flow of gases increased following storage in brine. Internal gas pressure increased by 81 mm Hg in cucumbers stored in brine and only 26 mm Hg in fresh cucumbers in brine following carbonation of the brine. Upon carbonation, cucumbers stored in both 2M NaCl and 3M ethylene glycol exhibited bloater damage accompanied by tissue dehydration, whereas fresh and water stored cucumbers did not bloat. Susceptibility of pickling cucumbers to bloater formation was proposed to be associated with a lowered internal tissue resistance to increased gas pressure.
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