Grasas y Aceites, Vol 42, No 1 (1991)

Pickled fruits and vegetables


https://doi.org/10.3989/gya.1991.v42.i1.1281

M. J. Fernández Díez
Instituto de la Grasa y sus Derivados (CSIC), Spain

Abstract


A review was made on the general principles in which the technology of pickled and fermented vegetable products is based, as well as a description of the industrial procedures which have reached a wider diffusion in international trade.
Fundamental lines to orient research on other vegetable products, which show a certain interest to spread the pickling industry, were defined, and their basic objectives were established: a) knowledge of the chemical composition of the raw material; b) study of the natural sequence of the microorganisms which are responsible for the process; c) selection of the suitable varieties of the product; and d) establishment of the optimum harvesting time.

Keywords


Fermentation; Fruit; Information (paper); Pickling; Vegetable

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Copyright (c) 1991 Consejo Superior de Investigaciones Científicas (CSIC)

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