Quality of Cucumbers Commercially Fermented in Calcium Chloride Brine without Sodium Salts

Figure 3

Mesocarp firmness (N) for cucumbers brined in CaCl₂ compared with NaCl at the various stages in processing. Peak force values were significantly different between brining processes at each stage but were not significantly different between fermented and desalted stages. Peak forces were significantly different at for treatments as signified by different lowercase letters below the -axis treatment labels.