Protection of cucumber pickle quality by CaNa(2)EDTA

The effects of calcium disodium ethylenediaminetetraacetic acid (CaNa(2)EDT A) on color, texture and lipid oxidation of fermented and nonfermented cucu mber pickles stored in light or dark conditions were investigated. Color (L and hue angle values) of pickles exposed to light was protected against bl eaching by CaNa(2)EDTA. Also, CaNa(2)EDTA suppressed production of TBA-reac tive substances and ethylene indicating protection against lipid oxidation. Force (N) required to penetrate exocarp (peel) tissues of fermented pickle s was reduced by CaNa(2)EDTA. Measurements of residual CaNa(2)EDTA indicate d that it was stable in fermented and nonfermented pickles. Treatments with at least 100ppm CaNa(2)EDTA were necessary to achieve maximum protection a gainst loss of color and oxidation.