PPI Spring Meeting 2001 - Abstract
Bulk Preservation of Vegetables Without Fermentation
R. F. McFeeters
Department of Horticultural Science, North Carolina State
University
We are investigating the use of traditional preservatives and
vinegar to preserve vegetables salt-free in bulk storage without
fermentation. The objective is to maintain the quality of the
produce for a reasonable period of time in a process-ready form
that does not require desalting or de-acidification.
This approach is intended to minimize generation of a high salt/high
BOD waste. Cucumbers have been successfully preserved in 0.6%
vinegar, 0.33% calcium chloride, and 450 ppm sodium metabisulfite
with the pH lowered to 3.5 using hydrochloric acid. This has been
done both in the laboratory and in 200-300-gallon bag-in-box storage.
Prior to final processing, food-grade hydrogen peroxide is mixed
in the cover solution and held for 48 hr to remove the sulfite
from cucumbers. More recently, we have begun laboratory experiments
on a similar preservation approach for red bell peppers. We have
found that peppers can be preserved with 0.9% vinegar, 0.11% calcium
chloride, 100 ppm sulfite, 0.04% Na benzote, and hydrochloric
acid sufficient to lower the pH to 3.5.
The firmness of red peppers is more difficult to maintain a reasonable
level than is the firmness of cucumbers. Therefore, it is necessary
to blanch red peppers before storage. Sulfite has been found to
extend the storage period during which peppers maintain acceptable
firmness.
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