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Use acetic acid and sodium benzoate for salt-free preservation of non-fermented cucumbers.

Publication: Emerging Food R&D Report
Publication Date: 01-OCT-09
Format: Online
Delivery: Immediate Online Access

Article Excerpt
Cucumbers are preserved by both fermentation and non-fermentation bulk storage. Currently, small cucumbers are grown primarily in India and preserved without fermentation by equilibrating the fresh cucumbers with 3.5% acetic acid from vinegar, 4% sodium chloride, 0.5% calcium chloride and 150 ppm sodium metabisulfite, calculated as [SO.sub.2].

The acid...

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