Bound Cations in Cucumber Pickle Mesocarp Tissue as Affected by Brining and CaCl 2

The effects of brining, fermentation, storage, time of CaCl 2 addition and concentration of NaCl and CaCl 2 on Ca ++ , Mg ++ , Na + , and K + bound to middle lamella‐cell wall material of cucumber pickle mesocarp tissue were examined. Changes in the amount of each bound cation occurred rapidly during the first 2 days of brining; levels then remained relatively stable during fermentation and storage if concentrations of NaCl or CaCl 2 in brines were not altered. NaCl reduced levels of bound Ca ++ , Mg ++ , and K + , and the presence of CaCl 2 increased the amount of bound Ca ++ by displacing the other cations. Delayed addition of CaCl 2 to brines enhanced the content of bound Ca ++ , indicating that levels of bound Ca ++ may not be related to maintenance of firmness.