placed at different points inside the filled jars, to 
determine the slowest heating and fastest cooling 
zones. Lethality rates were calculated as pro- 
posed by Esselen and others (8), assuming a Z 
value of 18 for the spoilage organism. 
The results of studies by Esselen and others (8) 
were adapted to home-processing conditions by 
converting the recorded time-temperatures to 
equivalent minutes at 160° F. Factors considered 
in arriving at optimum processing time were: 
Fastest and slowest heating rates; fastest and 
slowest cooling rates; avoidance of overprocessing 
(as too much heat and too long processing can 
result in a cooked flavor and soft texture); and 
allowance for the additional lethality provided by 
slow cooling of glass jars. The total lethality 
(total equivalent minutes at 160° F.) was cal- 
culated by a summation procedure described by 
Patashnik (1/4) and Esselen (8). 
Storage 
Processed and unprocessed pickles in sealed 
glass jars were stored at 72° to 75° F. from 2 to 9 
months. 
Titratable Acids 
Samples of the solids were prepared by blending 
100 grams of the product with 300 milliliters (ml.) 
of water for 3 minutes in a Waring Blendor.* 
Brines were diluted with water before analysis. 
Aliquots were then titrated with 0.1 N sodium hy- 
droxide, with phenolphthalein being used as an in- 
dicator. Acid values were calculated as acetic 
acid except those for the fermented products— 
dilled cucumbers and sauerkraut—which were cal- 
culated as lactic acid. 
Salt Content 
Salts were determined on aliquots of the above- 
mentioned samples; the mercuric nitrate procedure 
of Schales and Schales (16) as modified by Schon- 
herz (17) was used. 
pH Measurements 
A Beckman Model G pH meter was used to 
determine the pH on aliquots of the above- 
mentioned samples. 
Lactic Acid Content 
The method of Stark and others (18) was used 
for chromatographic separation of lactic acid, and 
4 Trade names are used in this publication solely for pro- 
viding specific information. Mention of a trade name 
does not constitute a guarantee or warranty of the product 
by the U.S. Department of Agriculture or an endorsement 
by the Department over other products not mentioned. 
the procedure of Barker and Summerson (/) for 
colorimetric determination. 
Soluble Solids 
Soluble solids were determined with a Bausch & 
Lomb Abbe-3L Refractometer (2). 
Reflected Color 
Gardner Color-Difference Meter readings (10) 
were taken; the Z scale was used. (Z expresses 
visual lightness; az, redness or greenness; and 6,, 
yellowness or blueness.) Five readings were taken, 
and the samples were turned 72° between readings. 
The color standards used were as follows: 
Product L Gy bz 
Fermented and fresh-pack cu- 
cumber pickles__________-_- 50.0 —25. 7 +7. 3 
Dilled green beans_________-_- 29. 1 —.5 +4147 
Worn relishes eee ee 71.0 —.5 +47.6 
Pickled peaches_____-_--_---- 51.8 —3.4 +30.5 
Pickled pears___.----_------- 78.2 —-1.7 +82.6 
Shear Force 
Texture was measured on an L-E-EK Kramer 
Shear Press (12), equipped with a standard cell. 
A 1,000-pound proving ring was used for pickled 
peaches and pears; a 3,000-pound ring, for all 
other products. 
A 100-gram sample was used. Fermented 
dilled cucumbers, fresh-pack dilled cucumbers, 
sweet gherkin cucumbers, and pickled pears were 
cut into %-inch crosswise slices, and placed flat in 
the cell. Measurements were made before pick- 
ling, before and after processing, and after storage 
periods. 
Peroxidase 
The guaiacol procedure of Joslyn (11) was used 
to detect peroxidase activity. Five grams of 
chopped pickle was mixed with 5 ml. of water, 1 
ml. of 1.0 percent guaiacol, and 1 ml. of 0.5 percent 
hydrogen peroxide. A brown discoloration after 5 
minutes was considered a positive test for per- 
oxidase. 
Palatability Evaluation 
Products were evaluated for appearance, texture, 
and flavor by panels of from 14 to 19 persons. A 
5-point scale was used for each quality charac- 
teristic; a score of 5 was considered optimum. 
(See p. 4 for total number of panel ratings on 
each pickled product.) 
