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Thermal and Calcium Pretreatment Affects Texture, Pectinesterase and Pectic Substances of Frozen Sweet Cherries
Author(s) -
ALONSO JESÚS,
CANET WENCESLAO,
RODRIGUEZ TERESA
Publication year - 1997
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.1365-2621.1997.tb04418.x
Subject(s) - pectinesterase , chemistry , texture (cosmology) , calcium , food science , biochemistry , pectinase , enzyme , organic chemistry , artificial intelligence , computer science , image (mathematics)
Freezing causes loss of turgidity and firmness in sweet cherries. Thermal pretreatment at 50°C for 10 min followed by immersion in 100 mM CaCl 2 and thermal pretreatment at 70°C/2 min with or without immersion in 100 mM CaCl 2 prevented freezing‐induced loss of firmness. Thermal pretreatments increased the pectin fraction soluble in EDTA, reduced the degree of pectin esterification, and increased both the concentration of divalent cations in the cell wall and the pectinesterase activity bounded to the cell wall. Immersion in CaCl 2 increased the concentration of Ca 2+ cations in the cell wall and enhanced the effect of thermal pretreatments on pectinesterase activity.