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Title: Bag-in-box technology: Preservation of brined vegetables without fermentation

Author
item McFeeters, Roger
item Fleming, Henry
item FASINA, OLADIRAN - AUBURN UNIVERSITY
item PAPAGEORGE, LISA - NCSU

Submitted to: Pickle Pak Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/15/2002
Publication Date: 11/1/2002
Citation: McFeeters, R.F., Fleming, H.P., Fasina, O.O., Papageorge, L.M. 2002. Bag-in-box technology: Preservation of brined vegetables without fermentation. Pickle Pak Science. VIII:34-37.

Interpretive Summary: Vegetables such as cucumbers and peppers can be preserved by the use of acidification in combination with food-grade preservatives. We have found that these commodities can be preserved by acidification, in combination with the use of certain preservatives such as sodium benzoate or sodium sulfite, without the use of sodium chloride (table salt) or the necessity to blanch or otherwise heat process. This type of process may proved beneficial to growers and processors of vegetables to be pickled.

Technical Abstract: Acidification has been used in a variety of ways to safely preserve vegetables. The approach that we are taking is to systematically investigate the capabilities of traditionally used acids and preservatives to prevent growth of spoilage organisms and to kill acid-tolerant pathogens. We want to provide new opportunities to develop 'process-ready' vegetable ingredients for further processing. This is an update on the use of this approach for cucumbers and peppers. Cucumbers have been preserved on a pilot scale using the bag-in-box approach. However, we have some significant problems to overcome in making final products from the stored cucumbers. The work with peppers have given us new insight into how they soften and has led to the unexpected finding that sulfite helps to maintain the firmness of some peppers.