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Vacuum Infusion of Citrus Pectinmethylesterase and Calcium Effects on Firmness of Peaches
Author(s) -
JAVERI H.,
TOLEDO R.,
WICKER L.
Publication year - 1991
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.1365-2621.1991.tb05371.x
Subject(s) - chemistry , prunus , calcium , food science , orange (colour) , horticulture , organic chemistry , biology
Vacuum infiltration of Majestic peaches ( Prunus persica ) for 1 hr with a solution of Marsh grapefruit pectinmethylesterase (PME) containing 100 mg/L CaCl 2 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.