The effect of calcium and cellular permeabilization on the structure of the parenchyma of osmotic dehydrated ‘Granny Smith’ apple

Calcium plays a very important role in the maintenance of quality in vegetable foods and it is used as a texturing agent to preserve the structure of minimally processed vegetables. The osmotic dehydration (OD) of ‘Granny Smith’ apple parenchyma by immersion in a sucrose solution allows us to obtain products with sensorial characteristics similar to those of fresh products, but it produces a loss of cellular integrity. Here we study the use of calcium as a possible preservative for the microstructural integrity of the product during OD, as well as to test whether cellular permeabilization improves the impact of calcium on the edible parenchyma of the ‘Granny Smith’ apple. Sodium dodecyl sulfate (SDS) has been used for convenience as a permeating agent although we recognize this may not be used in practice. The microstructure of the OD apple treated with calcium chloride and with SDS has been compared with fresh apple by means of light microscopy, transmission electron microscopy and low temperature scanning electron microscopy. The results show that calcium has a protective effect on the structural integrity during OD: it strengthens the cellular walls cements, avoids cellular collapse and protects protoplasts from plasmolysis. Although SDS favours calcium penetration, its use is not advisable since it encourages the destructuring effect of the OD and counteracts the consolidating effect of calcium. Copyright © 2004 Society of Chemical Industry