ABSTRACT

While traditional processing techniques have not changed much up to the 1970s, newer packaging techniques were adopted by many leading manufac­ turers to replace traditional packaging, such as clothes and kraft papers, with ceramic jars and metal cans. This was because of the need to transport salted, aged, or pickled vegetables to distant markets. Not only do the vegetables need protection, but the flavor quality must also be retained for a longer period. Since mild heat treatment is the only way to keep the crisp texture of many pickled vegetables, the packaged pickled vegetable products still require rela­ tively high salt, high acidity, and high sugar as primary deterrents of microbial growth inside the containers.