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Thermal and calcium pretreatment affects texture, pectinesterase and pectic substances of frozen sweet cherries.

Author(s) : ALONSO J., CANET W., RODRIGUEZ T.

Type of article: Article

Summary

Freezing causes loss of turgidity and firmness in sweet cherries. Thermal pretreatment at 50 deg C for 10 minutes followed by immersion in 100 millimole calcium chloride and thermal pretreatment at 70 deg C/2 minutes with or without immersion in 100 millimole calcium chloride prevented freezing-induced loss of firmness. Explanations are given.

Details

  • Original title: Thermal and calcium pretreatment affects texture, pectinesterase and pectic substances of frozen sweet cherries.
  • Record ID : 1998-1696
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 62 - n. 3
  • Publication date: 1997/05
  • Document available for consultation in the library of the IIR headquarters only.

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