Use of calcium lactate to improve structure of "Flor de Invierno" fresh-cut pears

被引：31

作者：

Alandes, L. ^{[1
]}

Perez-Munuera, I. ^{[1
]}

Llorca, E. ^{[1
]}

Quiles, A. ^{[1
]}

Hernando, I. ^{[1
]}

机构：

[1] Univ Politecn Valencia, Dept Tecnol Alimentos, Valencia 46022, Spain

来源：

POSTHARVEST BIOLOGY AND TECHNOLOGY | 2009年 / 53卷 / 03期

关键词：

Microstructure; Minimally processed; Pectinmethylesterase; Polygalacturonase; Texture; EXTENDING SHELF-LIFE; PECTIN METHYLESTERASE; PHYSICOCHEMICAL ASPECTS; CELL-WALLS; TEXTURE; QUALITY; HEAT; PECTINMETHYLESTERASE; PECTINESTERASE; INACTIVATION;

D O I：

10.1016/j.postharvbio.2009.03.006

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

The effect of calcium lactate on the structure (determined by microscopy), texture (penetration test), pectinmethylesterase activity and polygalacturonase activity of fresh-cut "Flor de Invierno" pears stored for 3 weeks at 4 degrees C was studied. The results showed that calcium lactate reinforced the structure of the fruit maintaining the fibrilar packing in the cell walls and the cell-to-cell contacts. This reinforcement counteracted the increase of both pectinmethylesterase and polygalacturonase activities. These results were reflected at a macroscopic level in an improvement of the texture of the calcium-treated pears. Calcium lactate could therefore be used to improve the structural integrity of fresh-cut "Flor de Invierno" pears. (C) 2009 Elsevier B.V. All rights reserved.

引用

页码：145 / 151

页数：7

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