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Ultrastructural and changes in pectin composition of sweet cherry from the application of prefreezing treatments.

Author(s) : ALONSO J., TORTOSA M. E., CANET W., et al.

Type of article: Article

Summary

Prefreezing treatments applied to sweet cherries (50-70°C) did not alter pectic material, but the 70°C treatment caused tissue damage. Calcium treatment used at 50°C promoted the formation of calcium bridges and prevented the depolymerization of pectins. Combined use of calcium and 50°C is suitable for application before freezing. Further research is needed to determine the optimal calcium concentration and treatment time.

Details

  • Original title: Ultrastructural and changes in pectin composition of sweet cherry from the application of prefreezing treatments.
  • Record ID : 2006-1848
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 70 - n. 9
  • Publication date: 2005/11

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