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A new process for firmer canned cherries and strawberries.

Author(s) : CARLE R., BORZYCH P., DUBB P., et al.

Type of article: Article

Summary

A combination of calcium brining and cold storage markedly improved the firmness of canned cherries and strawberries. Formation of calcium chelates is only partly responsible for textural improvement and involvement of peroxidase is suggested. Pectin methyllesterase and peroxidase showed activity even at 1-4 °C and pH4. The texture of the canned products depended on the composition of the pectin fractions and not on the quantity of pectin in the fruit.

Details

Original title: A new process for firmer canned cherries and strawberries.
Record ID : 2002-0861
Languages: English
Source: Food Aust. - vol. 53 - n. 8
Publication date: 2001/05
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food engineering;
Fruit
Keywords: Strawberry; Refrigeration; Cherry; Treatment; Texture; Process; Fruit