Recycling of Fermented Brine in Citron Curing

How to Cite

Cancel, L. E., & de Hernández, E. R. (1975). Recycling of Fermented Brine in Citron Curing. The Journal of Agriculture of the University of Puerto Rico, 59(3), 199–207.


Fermented brine in citron curing was recycled successfully by centrifugation at 12,000 r/m of the used solution to remove suspended material, and then adding salt to the desired level of concentration. Eleven consecutive fermentations using the recycled brine produced good cured citron. Brine reusal in citron curing makes three important contributions to the citron curing industry: 1) It shortens fermentation time to about two days; 2) it can save about 78 percent of the salt used; 3) it eliminates the brine waste disposal problem.


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