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The effects of polygalacturonase free Cx‐cellulase alone or in combination with CaCl 2 on softening of cucumber pickles during brine storage were examined. Treating Cx‐cellulase preparations with urea eliminated polygalacturonase activity. Pickles exposed to Cx‐cellulase remained firm for 4 months. After 4 months, Cx‐cellulase mediated softening became apparent. Calcium substantially increased firmness. Cx‐cellulase did not reduce the level of firmness attained in pickles exposed to calcium during 12 months of storage.
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Buescher et al. (1984) studied this question.
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