Pickles may be prepared with or without fermentation. Pickles, however, are generally better in flavor. aroma, texture, and keeping quality when fermented. Bacterial growth in natural fermentation is controlled by certain imposed environmental factors, such as salt and acid concentrations, temperature, duration of salting, and nutritional requirements of the lactic acid bacteria.
The salting procedure to follow depends on the type of fruit to be treated. In general, 10-18% salt content induces good lactic acid production and controls many proteolytic and spoilage organisms.
The fermenting temperature influences the predominating microorganism in the brine. At low temperatures (25o-27ºC), lactic-acid bacteria are encouraged to multiply. High temperature induce multiplication of microorganisms that are not beneficial to the pickling process.
Fruits that are suitable for pickling are mango, siniguelas, kamias, papaya, and santol.
1. Use only firm, fresh, unbruised, and underripe fruits.
2. For fermented, pickles, immerse clean fruits in 10.6% brine solution or 40% salometer. To prepare the solution, add 129 g salt to 1 liter of water. After three days, add 20 g (tbsp) of salt per liter of brine solution and every five days for three to four weeks. Process salted fruits according to specific directions for each type of fruits.
3. Submerge fruits in pickling solution at all times by placing them in plastic bags with water of any suitable coloring.
4. For unfermented pickles, follow the direction specific for each type of fruit.
5. Cook pickles in kettle or enamel, glass or stainless steel Do not use iron, copper, or zinc bottles because the metals discolor the pickles. Use long-handled spoon of wood or stainless steel for stirring.
6. Carefully follow time tables indicated in the procedure.
7. Pack pickles in glass jars seal them tightly.
technology provided by dost
1. Percent salt concentration can be measured using salometer.
2. Adjust concentration using Pearson’s square formula.