Premium
Peck Substances of Sweet Cherries and Their Alteration during SO 2 Brining
Author(s) -
BUREN J. P.
Publication year - 1967
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.1365-2621.1967.tb09704.x
Subject(s) - chemistry , ripening , brine , food science , pectin , viscosity , intrinsic viscosity , organic chemistry , thermodynamics , physics , polymer
SUMMARY— During ripening the proportion of protopectin in the cherries decreased as did the average intrinsic viscosity of the pectic material. Brining of the cherries resulted in a further decrease in the intrinsic viscosity and a conversion of protopectin and pectinic acid to the pectic acid form. The texture of the brined cherries softened with increasing maturity of the starting material. On prolonged storage in SO 2 brine the texture of the cherries softened, and the intrinsic viscosity of the pectic materials decreased. The use of brines with pH levels above and below pH 3.1‐3.5 caused a decrease in the intrinsic viscosity. A slight increase in pectic breakdown was seen when the SO 2 was raised to the 2% level. The overall effect of brining on the pectic materials of the cherries was to cause extensive de‐esterification and a decrease in the viscosity average molecular weight.