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| The Study on Processing Combination of Pickled Cucumber |
| Deng Xuhong; Qin Zhiwei |
| Horticulture College; The Northeast Agricultural University; Harbin 150030 |
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Abstract The dynamic changing of the organoleptic quality,safety,and nutrition of pickled cucumber in pickled course was analysised with the orthogonal experimental design method L_9(3~4).The best processing combination of pickled cucumber was 25 ℃ fermentation temperature,3 % salt content,3 % sucrose and 3 % inocula concentration.
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Received: 26 April 2006
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