Vacuum Infusion of Citrus Pectinmethylesterase and Calcium Effects on Firmness of Peaches
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 3, pages 739–742, May 1991
How to Cite
JAVERI, H., TOLEDO, R. and WICKER, L. (1991), Vacuum Infusion of Citrus Pectinmethylesterase and Calcium Effects on Firmness of Peaches. Journal of Food Science, 56: 739–742. doi: 10.1111/j.1365-2621.1991.tb05371.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 7/12/90; revised 9/27/90; accepted 10/13/90.
Vacuum infiltration of Majestic peaches (Prunus persica) for 1 hr with a solution of Marsh grapefruit pectinmethylesterase (PME) containing 100 mg/L CaCl2 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.