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

<div>Fermented cucumbers representative of the average color of each fermentation process. The average hue value for the cucumbers in the CaCl<sub>2</sub> fermentation process was significantly higher than the average hue of the cucumbers in the NaCl fermentation process <span class="nowrap"><svg height="11.5564pt" id="M74" style="vertical-align:-2.26807pt" version="1.1" viewbox="-0.0498162 -9.28833 53.8691 11.5564" width="53.8691pt" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink"><g transform="matrix(.013,0,0,-0.013,0,0)"><path d="M300 -147C201 -63 143 98 143 270S200 602 300 686L282 710C136 610 70 450 70 271V270C70 89 136 -72 282 -170L300 -147Z" id="g113-41"></path></g><g transform="matrix(.013,0,0,-0.013,4.498,0)"><path d="M600 480C600 590 528 650 384 650H143L137 622C222 614 225 607 210 531L130 127C113 41 106 36 23 28L17 0H294L300 28C204 36 195 42 212 127L243 284L314 263C327 263 339 263 352 264C465 271 600 337 600 480ZM508 481C508 351 402 304 329 304C289 304 265 311 250 317L295 559C302 594 310 606 323 611C335 616 350 619 367 619C455 619 508 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227 337Z" id="g113-55"></path></g><g transform="matrix(.013,0,0,-0.013,55.343,0)"><path d="M244 635C114 635 38 519 38 422C38 317 111 240 217 240C236 240 255 244 277 256L345 292C311 140 203 39 59 15L64 -15C89 -15 150 -5 204 17C339 72 440 202 440 386C440 521 368 635 244 635ZM228 602C326 602 352 479 352 390C352 370 351 347 348 324C327 308 293 296 258 296C174 296 124 369 124 458C124 517 152 602 228 602Z" id="g113-58"></path></g><g transform="matrix(.013,0,0,-0.013,61.584,0)"><path d="M275 270C275 450 212 609 64 710L45 686C145 604 203 442 203 270S147 -63 45 -147L64 -170C213 -68 275 89 275 270Z" id="g113-42"></path></g></svg>,</span> but the <svg height="10.1524pt" id="M76" style="vertical-align:-0.04990005pt" version="1.1" viewbox="-0.0498162 -10.1025 13.3946 10.1524" width="13.3946pt" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink"><g transform="matrix(.013,0,0,-0.013,0,0)"><path d="M541 160L512 170C485 116 462 88 439 67C411 41 376 35 318 35C272 35 238 37 224 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Journal of Food Quality

fig5

Figure 5

Figure 5: Quality of Cucumbers Commercially Fermented in Calcium Chloride Brine without Sodium Salts 