TABLE 10.—Panel texture scores of pickled vegetables and fruits 

Mean score after storage for— 1 
Product 
0 days to) 2 to 3 |6 months/9 months} 0 days to 
1 week | months 
Fermented products: 
Dilled cucumbers: 
Processed a2 2S a ee 
Unprocessed 
Sauerkraut: 
IProcessed= sas. Sea ae aes. 
Unprocessed 
Fresh-pack pickles: 
Dilled cucumbers: 
IPrOCESSCG = = ae ee eee 
Crosscut cucumber slices: 
Processed 
Sweet gherkin cucumbers: 
(PTOCESSC Gea ea ee eel ee ee 
Unprocessed 
Dilled green beans: 
Processed 
Unprocessed 
Relishes: 
Corn: 
PTOCESSEC =a a ne ee ee ee ees 
Horseradish: 
Unprocessed 
Pepper-onion: 
Unprocessed 
Picealilli: 


Unprocessed 
Tomato-apple chutney: 
Processed 
Tomato-pear chutney: 
Unprocessed 
Fruit pickles: 
Peaches: 
PT OCESSC Case een ees |e 
Unprocessed 
Pears: 

Range in scores after storage for— 

2 to 3 
months 
6 months | 9 months 
1 week 
3. 2-4. 8 
4. 1-4. 8 
4,4-4.5 
3. 2-4. 8 
3. 5-4. 8 3. 8-4, 4 


1A score of 5 denotes very good; 4, good; 3, fair; 2, poor; 1, very poor. 
Shear force and panel texture values indicated 
little texture change in processed fresh-pack dills 
and crosscut cucumber slices during storage. 
Sweet gherkins, both processed and unprocessed, 
maintained their firm texture during storage. 
Shear force readings were higher for unprocessed 
dilled green beans than for the processed products, 
indicating a firmer, less tender product. Com- 
ments of the panel members indicated that the 
unprocessed dilled green beans were too firm in 
texture. 
Processing appeared to have little effect on the 
texture of piccalili. Processed corn relish, proc- 
essed and unprocessed piccalilli, and unprocessed 
pepper-onion relish changed very little in texture 
after storage periods varying from 2 to 9 months. 
16 
Color and Appearance 
A decrease in color-difference meter az,/bz; ratio 
values indicated a loss in green color during the 
period between 2 to 3 months and 9 months of 
storage for both processed and unprocessed fer- 
mented dill pickles (table 11). The processed 
pickles maintained their color better than did the 
unprocessed. This superiority was indicated by 
both color-difference meter readings (table 11) and 
panel scores for color and appearance (table 12). 
Panel scores, unlike color-difference meter read- 
ings, did not decrease with length of storage time 
of the pickles, probably because the olive-green 
color which develops with storage is accepted as 
the normal color of fermented dill pickles. 
