Vacuum Infusion of Citrus Pectinmethylesterase and Calcium Effects on Firmness of Peaches |
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| Authors: | H JAVERI R TOLEDO L WICKER |
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| Affiliation: | Authors Javeri, Toledo, and Wicker are with the Dept. of Food Science &Technology, Univ. of Georgia, Athens, GA 30602. |
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| Abstract: | Vacuum infiltration of Majestic peaches (Prunus persica) for 1 hr with a solution of Marsh grapefruit pectinmethylesterase (PME) containing 100 mg/L CaCl2 significantly increased firmness of canned peaches. Mean firmness of peaches infused 2 hr and thermally processed was 13.9 J/Kg as compared to 3.2 J/kg for noninfused, processed controls. The calcium content increased from 278 to 432 mg/kg during 2 hr infusion of blanched peaches. Specific activity of PME in peach halves increased more than 20 fold after infusion. |
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