CONTENTS 
Page Page 
SWIMIVUARYeetee eee eee bon ee oe 1 EXPERIMENTAL PROCEDURES—Con. 
PURPOSE OF THE INVESTIGATION_-_____-_- 1 Shearstonrce sate oe Re Ua ee iN eee sie 3 
SCORERO BREE MWORKG 2 eee eee ee sn eee 2 IRETORI GAS eee mer a eee ect mien gereee 3 
EXPERIMENTAL PROCEDURHES.--..-------- 2 Palatability Evaluation. __.........--_-___- 3 
Purchase of Samples=------------------=__- 2 RESULTS AND DISCUSSION_-_--_---_-_____- 6 
Formulas and Preparation Procedures_____--- 2 ler mM Crnbait] OTe ee 6 
Hermentavion seen see amare esos aecce es 2 Heat Penetration and Lethality Values_______ 7 
Heat Penetration Measurements------------ 2 PHM Values ete ules ars Vee ae sare eee 7 
SCOTS Capea es eee ae a aS 3 AcidiC@ontent 22 Nelo Ses oe a ue Seer 10 
CRrata DIOR NCidstea mime mel Ok Jen Slt ss 3 SaltiContentwss 2 ese oe oe eae See 10 
Saltg@Contentassaetoe ss soe ee ee esse 3 SolubleiSolids#s2255 222.222 sae es 10 
HeVieasurementseas san. sone note eee eee 3 ARS PLB ae) ees ey a ed rel se i ue end ei 10 
Lactic Acid Content_.._._._--------------- 3 aaa and ‘Appearance ses seas eee see eee 16 
SolublejSolids@eee2ees e222 o 2 lles lo ses e By 4b a AURE IDENo) ee sens a eee OS ee eee 18 
Reflectedt@olorme aces sa c- 22s ence se cee Se 3 LITERATURE CO) FAD DD gee a ye a ee 20 
TABLES 
Page Page 
1.—Number of replications of tests and number 7.—Salt content of pickled vegetables and fruits_-_ 13 
ot panel ratings on pickled vegetables and ‘ 8.—Soluble solids in pickled vegetables and fruits_ 14 
Tults_-_------~-~--------~------------- 9.—Sh 1 f pickled tabl d fruits__ 1 
2.—Changes in acid and salt content and pH of brine 10 ees nea = Vickiad oer Eig ee g 
of ailled cucumbers, fermented at controlled i Gari 16 
and room temperatures_._.--_----------- 6 Lites Sires CEN By ions eee ym a a Sige Sa 
3.—Changes in acid and salt content and pH of ws Coluredufernee meter values for pickled vege- 17 
sauerkraut during fermentation. ________- 7 Sead tegen Bek Ie SR ES REP oe mT 
4.—Lethality pains of processed pickled vege- 12 Taree scolee scores of pickled vegetables and ie 
tablesRand@iruitseee eee eee eee 8 TUIUS___------------------------------- 
5.—pH of pickled vegetables and fruits_.____._-_- 9 13.—Panel flavor scores of pickled vegetables and 
6.—Acid content of pickled vegetables and fruits- 11 fruits: ee ee ee re ees 19 
Washington, D.C. Issued March 1965 

For sale by the Superintendent of Documents, U.S. Government Printing Office, Washington, D.C., 20402 - Price 15 cents 
