Chemical, Microbiological and Sensory Properties of Acur (Cucumis Melo Var. Flexuosus) Pickles Produced Using Salt and Vinegar at Different Concentrations

In this research, it was aimed to determine some chemical, microbiological and sensory properties of acur pickles compare them with Turkish Standards their differences. Chemical analyzes were determined pH the pickle 3.27-3.99, salt 2.85-8.15%, titration acidity 0.51-0.97%, dry matter 4.80-8.35%, vitamin C 4.15-6.81 mg/100mL, lactic acid 0.229-0.530 mg/mL, acetic 0.137-0.256 propionic 0.027-0.085 mg/mL; total mesophilic aerobic bacteria 1.1x102-3.5x102 cfu /mL, 0.1x105-3.8x105 / mL yeast, 1.0x104-6.5x104 mL. It that all obtained in conformity TS 11112 standard.