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pH Effect on Calcium Inhibition of Softening of Cucumber Mesocarp Tissue
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 3, pages 730–732, May 1991
How to Cite
McFEETERS, R. F. and FLEMING, H. P. (1991), pH Effect on Calcium Inhibition of Softening of Cucumber Mesocarp Tissue. Journal of Food Science, 56: 730–732. doi: 10.1111/j.1365-2621.1991.tb05368.x
This research was supported in part by a grant from Pickle Packers International, Inc., St. Charles, IL.
Mention of a trademark or proprietary product does not constitute a guarantee or warranty of the product by the U.S. Department of Agriculture or North Carolina Agricultural Research Service, nor does it imply approval to the exclusion of other products that may be suitable.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 6/2/90; revised 8/24/90; accepted 10/2/90.
The first-order rate of softening of cucumber tissue containing 1.5M NaCl with and without 20 mM added calcium ion was determined from pH 2.5 to 8.6 at 74°C. Calcium ion had little inhibitory effect on rate of softening when pH was above 5. Below pH 5 the relative effectiveness of calcium in reducing rate of softening increased as pH decreased. This behavior was opposite to that expected if calcium inhibited softening by cross-linking negatively charged pectin car-boxyl groups. This was more evidence against that mechanism as an explanation for inhibition of softening by calcium ion in plant tissues. A very large decrease in rate of tissue softening was observed at alkaline pH whether or not calcium was added.