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Lactobacillus plantarum on the surface of a cucumber
Metabolite profiling by GCxGC-ToFMS
After ARS’s pickle pasteurization work helped reduce spoilage in the industry, pickles became less expensive, and dill pickle slices became popular on burgers in restaurants everywhere.
To develop improved processes for the preservation and utilization of vegetables including cucumbers, sweetpotatoes, peppers, and cabbage, which will enhance quality, retain nutrients, assure safety, reduce energy use, and minimize high salt processing wastes.