SOFTENING RATES OF FERMENTED CUCUMBER TISSUE - EFFECTS OF PH, CALCIUM, AND TEMPERATURE

First-order softening rates for cucumber mesocarp tissue were determin ed as a function of pH (2.6-3.8), calcium (0-72 mM), and temperature ( 25-65 degrees C). Fermented tissue, unlike blanched, nonfermented tiss ue, often showed two softening rates in first-order plots. A five-vari able, empirical equation was derived (R(2) = 0.913) which predicted so ftening rates as a function of pH, calcium concentration, and temperat ure. Comparison of softening rates in tissue fermented with and withou t 18 mM added calcium indicated the softening rate depended upon the c oncentration of calcium present during the period of measurement and n ot upon previous history of calcium exposure.