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National Agricultural Library
U.S. Department of Agriculture
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  4. Quality and Safety of Refrigerated Cucumber Pickles Produced With A Brief Blanching Step to Reduce Background Microbiota

Quality and Safety of Refrigerated Cucumber Pickles Produced With A Brief Blanching Step to Reduce Background Microbiota

Objective

<p>To determine whether the application of a brief blanching step (e.g. 176°C, 15 sec) will improve the safety of non-pasteurized pickled vegetable products (including refrigerated pickles) without having adverse impact on the texture and quality during the shelf life of the product.</p>

Investigators
Johanningsmeier, Suzanne
Institution
USDA - Agricultural Research Service
Start date
2017
End date
2018
Funding Source
Agricultural Research Service
ARS (NP108)
Project number
6070-41420-008-02-T
Accession number
431366
Commodities
Produce
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