期刊
POSTHARVEST BIOLOGY AND TECHNOLOGY
卷 53, 期 3, 页码 145-151出版社
ELSEVIER
DOI: 10.1016/j.postharvbio.2009.03.006
关键词
Microstructure; Minimally processed; Pectinmethylesterase; Polygalacturonase; Texture
资金
- Comision Interministerial de Ciencia y Tecnologia [ACL2003-09208C03-1]
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.
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