 Image Number D1891-1 |
Caption for July 2014 Agricultural Research magazine article, "A Lab That Keeps Us All Out of a Pickle." Microbiologist Ilenys Pérez-Díaz is part of an ARS team that has developed new technology that replaces as much as 80 percent of the sodium chloride in brining liquid with calcium chloride.
Caption for September 2010 Agricultural Research magazine article, "Pickle Spoilage Culprit: May Give the Environment a Helping Hand." Microbiologist Ilenys Pérez-Díaz uses spectrophotometry to examine loss of yellow coloring in a sample of cucumber brine.
Photo by Peggy Greb.
