Vacuum infusion of citrus pectinmethylesterase and calcium effects on firmness of peaches
1991
Javeri, H. | Toledo, R. | Wicker, L.
Vacuum infiltration of Majestic peaches (Prunus persica) for 1 hr with a solution of Marsh grapefruit pectinmethylesterase (PME) containing 100 mg/L CaCl2 significantly increased firmness of canned peaches. Mean firmness of peaches infused 2 hr and thermally processed was 13.9 J/Kg as compared to 3.2 J/kg for noninfused, processed controls. The calcium content increased from 278 to 432 mg/kg during 2 hr infusion of blanched peaches. Specific activity of PME in peach halves increased more than 20 fold after infusion.
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书目信息
出版者
Elsevier Ltd
其它主题
Nutrient content; Vacuum; Canned fruit; Heat processing
语言
英语
类型
Journal Article; Text
2024-02-28
MODS