Firmness and Cell Wall Characteristics of Pasteurized Jalapeño Pepper Rings as Affected by Preheating and Storage |
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Authors: | L.R. HOWARD P. BURMA A.B. WAGNER |
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Affiliation: | Authors Howard, Burma, and Wagner are with the Dept. of Horticultural Sciences, Texas A&M Univ., College Station, TX 77843-2133. |
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Abstract: | Changes in cell wall pectic substances, degree of pectin methylation, bound calcium and firmness were determined in preheated and nonpreheated fresh pack jalapeño pepper rings stored for 5 mo. Pepper rings preheated for 60 min at 50°C in a brine solution (8% NaCl and 0.2% CaCl2, were firmer, had more nonextrctable pectins (NXP), more bound calcium, less water-soluble and chelator-soluble pectins (CSP), and less pectin methylation than nonpreheated pepper rings. The greater formation and maintenance of nonextractable pectins, which resisted acid hydrolysis during pasteurization and storage is probably an important factor in firming. |
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Keywords: | jalapeño peppers preheating firmness pectic substances calcium chloride |
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