Premium
Chemical Changes in the Juice Vesicles of Granulated Valencia Oranges
Author(s) -
SINCLAIR WALTON B.,
JOLLIFFE VIRGIL A.
Publication year - 1961
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1961.tb01654.x
Subject(s) - chemistry , vesicle , food science , granulation , orange juice , fruit juice , chromatography , granule (geology) , biochemistry , membrane , physics , classical mechanics , geomorphology , geology
SUMMARY Granulation is a disorder of the Valencia orange in which the juice vesicles go through certain definite morphological and chemical changes. The larger the fruit, the more likely are granulated juice vesicles. The juice vesicles increase in volume with the subsequent hydration of the cell contents, followed by the gel formation of the pectic substances. The pectic substances and their respective methoxyl contents increased with the severity of granulation. The soluble carbohydrates and organic acids decreased as the mineral constituents and pH of the juice increased. The alcohol‐insoluble fraction of the juice vesicles increased with the severity of granulation, and a highly significant correlation existed between the hardness of the juice vesicles and the alcohol‐insoluble solids content.