2024-03-29T04:55:02Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1021672016-02-18T02:48:13Zcom_10261_42343com_10261_2col_10261_42344
2014-09-17T09:55:17Z
urn:hdl:10261/102167
Thermal and calcium pretreatment affects texture, pectinesterase and pectic substances of frozen sweet cherries
Alonso, Jesús
Canet, Wenceslao
Rodríguez, Teresa
Freezing
Thermal-calcium
Pectin
Pectinesterase
Sweet cherries
Freezing causes loss of turgidity and firmness in sweet cherries. Thermal pretreatment at 50°C for 10 min followed by immersion in 100 mM CaCl2 and thermal pretreatment at 70°C/2 min with or without immersion in 100 mM CaCl2 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 CaCl2 increased the concentration of Ca2+ cations in the cell wall and enhanced the effect of thermal pretreatments on pectinesterase activity.
2014-09-17T09:55:17Z
2014-09-17T09:55:17Z
1997
2014-09-17T09:55:17Z
artículo
Journal of Food Science 62: 511- 515 (1997)
http://hdl.handle.net/10261/102167
10.1111/j.1365-2621.1997.tb04418.x
eng
closedAccess
Wiley-VCH