Cucumber blossom end enzymes - Ask Extension
When does the blossom end enzyme that may cause softening pickles start to take effect? When the cucumber is picked? Or when processing starts? Or whe...
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Cucumber blossom end enzymes #259638
Asked July 06, 2015, 3:01 PM EDT
When does the blossom end enzyme that may cause softening pickles start to take effect? When the cucumber is picked? Or when processing starts? Or when all is done and the pickles are sitting on the shelf? I ask because of my schedule I can't always start my pickles when I pick my cucumbers. Sometimes I store them in my frig a few days. So cut the blossom end when I put them in the frig or when I take them out to make pickles? Thank you. Jim F.
Jackson County Oregon
Expert Response
My understanding is that the enzymes start being released as soon as the cucumbers are harvested, or removed from their vines.
We do strongly recommend that cucumbers be chilled and processed as soon as they are picked, but I know leaving them on the vine another few days until you have time to make them results in huge cucumbers. Even by the next day, you can tell a loss of crispness, much worse if not refrigerated.
I think the chilling will slow the enzymatic spread through the cucumber and be a better option than cutting the end off before refrigeration, which would allow the cucumber to weep or drain their juices and wilt.
Hope this helps.
Thank you for your response. I have some cucumbers in frig : some with ends cut and some not. I'll compare when I make some pickles. Thanks again!
