Pickled fruits and vegetables
DOI:
https://doi.org/10.3989/gya.1991.v42.i1.1281Keywords:
Fermentation, Fruit, Information (paper), Pickling, VegetableAbstract
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.
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