Premium
Solute Infusion Effects on Texture of Minimally Processed Kiwifruit
Author(s) -
MUNTADA VERÓNICA,
GERSCHENSON LÍA N.,
ALZAMORA STELLA M.,
CASTRO MARÍA A.
Publication year - 1998
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.1365-2621.1998.tb15797.x
Subject(s) - chemistry , calcium , atmospheric pressure , rheology , atmospheric pressure plasma , biophysics , sucrose , glycerol , contraction (grammar) , cohesion (chemistry) , membrane , food science , chromatography , biochemistry , materials science , composite material , plasma , biology , geology , oceanography , physics , organic chemistry , quantum mechanics , endocrinology
Samples of kiwifruit infused with glucose, glycerol or sucrose solutions at atmospheric pressure to a w =0.97 showed smaller failure forces, under compression, than fresh fruit. Calcium lactate in the solution increased failure forces 30–60% depending on the humectant used. Glucose infusion under vacuum to the same a w produced failure forces >300% greater than those observed after atmospheric infusion. Solute infusion reduced greatly the elastic component of the rheological behavior. Microscopic observations showed atmospheric solute infusion caused contraction of cellular membranes, degradation of cell walls and intercell contact decrease. Calcium helped maintain cell cohesion. Vacuum infused tissues showed cell wall optical density similar to fresh cells.