Chemical and physical changes in beet (Beta vulgaris L.) root tissue during simulated processing--relevance to the "black ring" defect in canned beets
1990
Parkin, K.L. | Im, J.S.
Preheating slices of beet root tissue at 40 to 60 degrees C led to a loss in tissue integrity indicated by higher leakage of electrolytes and endogenous pigments, and increases in water soluble pectin content. When tissue slices were incubated at 25 degrees C for 1 hr after preheating at 50 to 60 degrees C, reducing sugar increased. Incubation after preheating at 40 to 60 degrees C resulted in decreased phenolic acid content. Endogenous polyphenoloxidase and peroxidase retained about 50% of their original activity after preheating for 5 min at 70 and 60 degrees C, respectively. These results bear relevance on the occurrence of the "black ring" defect in canned beets.
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