Tas LE 6.—Acid content of pickled vegetables and frurts 
Product 
Fermented products: ! 
Dilled cucumbers: 
Processed: 
TORY, OVE CHS Si at Ye Ea Ae 2S CE CA nm Ua eT 
Unprocessed: 
BUSTA SOT lS pera ee a ae a a pas ay a a 
Sauerkraut: 
Processed: 
Fresh-pack pickles: ? 
Dilled cucumbers: 
Processed: 
Crosscut cucumber slices: 
Processed: 
VEEY, OPT CMe a Ss eee a 
Sweet gherkin cucumbers: 
Processed: 
Unprocessed: 
VES SONU Sh SG a ee eee Sa eR ean Oe 
Dilled green beans: 
Processed: 
TEV HONE SS ae Ea OE ESS ee Dok Dee | JP 
Unprocessed: 
Miya, SOV CHS es es I ee pee aa ee a tes rg | eed ne | a 
Livan: Toy er Ve eg pres er ee eRe a 
See footnotes at end of table. 
Acid 
content 
betore 
plocessing 
Percent 
ee ee 
a 
5 
0 days to 2to 3 
Acid content after storage for— 


6 months | 9 months 
1 week months 
Percent Percent Percent Percent 
0. 94 0. 88 0. 88 0. 84 
. 91 . 84 . 82 . 82 
fa oe SL 89 91 . 90 
fe and Se Nee ay 88 88 . 89 
ADM | hire eT tei Pa pices eat SY SN dea 
1 eet li bees ae eve (AT oe eer ee | oe 
DU EA || a eae en | Can ie Satine (Ch ne 
The AD ta Re ae ce ely sed SA rcl lg My Aes 
Ee ere 70 sade, . 69 
i eas eee 68 . 69 . 69 
85 . 97 87 . 91 
90 1. 00 94 98 
80 1.19 122 1. 29 
Para e bial ety 125 1. 41 1. 41 
By aah aiasee 1. 20 Ne Gyi| Mo ade alee oe 
oe spent ORGS 1. 28 bead oh eee ee 
1. 52 UPA Ti eras Pi aN eee el eee 
1. 40 UDR D Gr lies te x LN ENE (aM tana 
1. 36 1h AS [Bee eee 
2. 26 LAAN Ye ie Sia |e ae SOO 
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