Journal ArticleDOI
Malic and Citric Acids in Pickling Cucumbers
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TLDR
During enlargement and maturation of cucumbers, citric acid became the principal organic acid, reaching levels in excess of 1% on a wet weight basis in the endocarp, which is the probable cause of the decline inendocarp pH during fruit maturation.Abstract:
The content of major organic acids in pickling cucumbers has been determined. Malic acid was found to be the major organic acid in commercial size pickling cucumbers. The concentration among a group of six cultivars ranged from 0.2–0.3% on a fresh weight basis. Malic acid was present in all parts of the fruit. The highest concentration was in the outer 3 mm of the mesocarp, followed by the endocarp, the inner mesocarp, and the exocarp. During enlargement and maturation of cucumbers, citric acid became the principal organic acid, reaching levels in excess of 1% on a wet weight basis in the endocarp. This large accumulation of citric acid is the probable cause of the decline in endocarp pH during fruit maturation.read more
Citations
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Journal ArticleDOI
Acid tolerance of Leuconostoc mesenteroides and Lactobacillus plantarum.
TL;DR: The comparatively low growth-limiting internal pH and ability to maintain a pH gradient at high organic acid concentration may contribute to the ability of L. plantarum to terminate vegetable fermentations.
Journal ArticleDOI
Microbial ecology of fermenting plant materials
TL;DR: In this article, the lactic acid fermentation of plant materials is presented from an ecological perspective emphasizing microbial interactions and their influence on the production of fermented plant foods and silage, as well as the formation of starter cultures.
Journal ArticleDOI
Sucrose metabolism and accumulation in developing fruit of Cucumis
TL;DR: The roles of invertase and sucrose synthase in sucrose accumulation in Cucumis fruit characterized by accumulation of sucrose in the maturing fruit, while cucumber and non-sweet melon had a low sucrose content at all stages studied.
Journal ArticleDOI
The PH gene determines fruit acidity and contributes to the evolution of sweet melons
Shahar Cohen,Maxim Itkin,Yelena Yeselson,Galil Tzuri,Vitaly Portnoy,Rotem Harel-Baja,Shery Lev,Uzi Sa‘ar,Rachel Davidovitz-Rikanati,Nadine Baranes,Einat Bar,Dalia Wolf,Marina Petreikov,Shmuel Shen,Shifra Ben-Dor,Ilana Rogachev,Asaph Aharoni,Tslil Ast,Maya Schuldiner,Eduard Belausov,Ravit Eshed,Ron Ophir,Amir Sherman,Benedikt Frei,H. Ekkehard Neuhaus,Yimin Xu,Zhangjun Fei,James J. Giovannoni,Efraim Lewinsohn,Yaakov Tadmor,Harry S. Paris,Nurit Katzir,Yosef Burger,Arthur A. Schaffer +33 more
TL;DR: A family of plant-specific genes with a major effect on fruit acidity is identified by map-based cloning of C. melo PH gene from melon, Cucumis melo taking advantage of the novel natural genetic variation for both high and low Fruit acidity in this species.
Book ChapterDOI
The microbiology of vegetable fermentations
TL;DR: The origin of the preservation of vegetables by fermentation is lost in antiquity, but there is increasing interest in a wide variety of other fermented vegetables and fermented vegetable juices, especially in the European market, however, most of these are currently produced commercially on a small scale.
References
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Journal ArticleDOI
Citridesmolase: Its properties and mode of action
S. Dagley,E.A. Dawes +1 more
TL;DR: Cell free extracts of A. aerogenes and Esch.
Journal ArticleDOI
Polygalacturonase Activity and Ethylene Synthesis during Cucumber Fruit Development and Maturation
TL;DR: The seed cavity tissue pH decreased as polygalacturonase activity increased both in ripening fruit and in harvested immature fruit exposed to 10 microliters per liter ethylene in air.
Journal ArticleDOI
Malic Acid as a Source of Carbon Dioxide in Cucumber Juice Fermentations
TL;DR: The degradation of malic acid to lactic acid and CO2 during fermentation of cucumber juice was investigated and it was found that this malolactic reaction was the major source of CO2 when cucumber Juice was fermented by Lactobacillus plantarum.
Journal ArticleDOI
Carbon dioxide production in the fermentation of brined cucumbers
Journal ArticleDOI
The morphology and vascular anatomy of the pistillate flower of the cucumber
TL;DR: This investigation has been carried on to throw light on the true nature of the pistillate flower of Cucumis sativus L. by a study of the origin and arrangement of its parts.