https://www.selleckchem.com/pr....oducts/ripasudil-k-1
Proteolytic enzymes or fungi have long been identified as causing softening of pickled cucumbers. As the softening of cucumbers occurs mainly in the pasteurized state, this study considers the hypothesis that vinegar and the added spices could be responsible for this softening by studying polygalacturonase (endo-/exo-PG), pectinesterase (PE), and pectin lyase, as well as Alternaria spp. found in the spices. Because of the high endo-PG activity found in dill, this spice emerged as a possible factor causing spoilage. Compared to d
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