to quality. Since other factors such as pH (19),? 
acidity (4), salt content (9, 16), and sugar content 
(3) all significantly affect the safety, palatability, 
and keeping quality of pickled products, these 
factors were also investigated. 
Review of pamphlets from the U.S. Department 
of Agriculture and the Agricultural Extension 
Services indicates considerable variation in pickling 
procedures recommended for home use, particu- 
larly in regard to processing (5, 20, 21, 22). The 
procedures used are important because of their 
effect on the palatability and maintenance of 
quality of the pickled products and because of the 
possibility of spoilage resulting from improper 
processing. 
SCOPE OF 
Work was carried out on four general classes of 
pickled vegetables and fruits: Fermented or brined 
pickles, fresh-pack pickles, relishes, and fruit 
pickles. Fermented pickles were dilled cucumbers 
and sauerkraut. The fresh-pack pickles were 
dilled cucumber slices, sweet gherkin cucumbers, 
and dilled green beans. Relishes were corn, 
horseradish, pepper-onion, piccalilli, tomato- 
apple chutney, and tomato-pear chutney. Fruit 
pickles were peach and pear. 
Processed and unprocessed samples of most of 
these pickled products were compared before and 
Etchells and Jones (9) demonstrated that un- 
fermented, partially fermented, and fully fer- 
mented pickle products should be preserved by 
pasteurization to prevent further growth of 
organisms or action of fermentation byproducts 
that might cause softening during storage. 
Esselen and others (7) reported on temperature 
necessary to prevent spoilage and development of 
off-flavors due to enzymatic activity in commercial 
packs of fresh whole dill and fresh-pack pickles. 
Townsend and others (19) studied pH levels 
necessary to prevent the growth of Clostridium 
botulinum spores and the production of toxin. 
Esselen (6) observed that peroxidase might be 
responsible for off-flavors developed during stor- 
age. 
THE WORK 
after storage for 2 to 9 months at room tempera- 
ture. 
Heat penetration during processing was deter- 
mined, and lethality values were calculated. 
Other determinations made on most of the 
products investigated were: pH, acid, salt, peroxi- 
dase, shear force, reflected color, soluble solids, 
and palatability evaluations of texture, flavor, 
and appearance. In some cases, plate counts 
were made to detect the presence of yeasts and 
molds. 
EXPERIMENTAL PROCEDURES 
Purchase of Samples 
The cucumbers used in the investigation during 
the 1961 season were obtained from a local market 
and from the Experimental Farms of the Uni- 
versity of Maryland. In 1962, the cucumbers 
were obtained from the Horticulture Depart- 
ment, University of Maryland. All other prod- 
ucts were purchased from local markets. 
Formulas and Preparation Procedures 
Formulas and procedures for preparing the 
various pickled products were as described in 
Home and Garden Bulletin No. 92 (22). The 
number of replications of the determinations, such 
as acid, salt, pH, ranged from 1 to 8, as shown in 
table 1. The number of evaluations of quality 
made by a trained panel are also shown in table 1. 
Fermentation 
For each lot of fermented dilled cucumbers, 
20 pounds of washed cucumbers, 4 to 6 inches in 
3Italic numbers in parentheses refer to Literature 
Cited, p. 20. 
2 
length, were placed in a 6-gallon crock and covered 
with brine containing 5.2 percent salt and 0.3 
percent acetic acid. Whole pickling spices and 
fresh dill plant were added. Fermentations were 
carried out either at controlled temperature (72° 
to 75° F.) or at room temperature (72° to 90° F.) 
for 3 to 5 weeks. During fermentation, the brine 
was analyzed three times each week for pH, 
acidity, and salt content. Determinations were 
made on both brine and pickles after fermentation 
was complete. 
For the fermentation of sauerkraut, the cabbage 
was shredded and then mixed with about 2.4 
percent salt. The mixture was packed into a jar, 
covered, and allowed to ferment at room tempera- 
ture (68° to 72° F.) until fermentation was 
complete in 5 to 6 weeks. The progress of 
fermentation was followed by determining acid 
and salt content of both brine and solids three 
times a week. Peroxidase activity was also 
investigated. 
Heat Penetration Measurements 
Heat penetration during processing was meas- 
ured with copper constantan thermocouples at- 
tached to a 16-point potentiometer, recording at 
2-second intervals. The thermocouples were 
