Abstract
ABSTRACT: This article studies the effect of calcium lactate on the structure (using low‐temperature scanning electron microscopy, transmission electron microscopy, and light microscopy), texture (penetration test), pectinmethylesterase activity (titration of free carboxylic groups released by the enzyme), and polygalacturonase activity (viscosimetry) on fresh‐cut Fuji apples stored for 3 wk at 4 °C. The results show that calcium lactate strengthens the structure of fresh‐cut Fuji apple cell walls and counteracts the increased activity of both the pectinmethylesterase and polygalacturonase enzymes. Therefore, it is advisable to treat the product with calcium lactate to improve its structural stability. At a macroscopic level, this calcium treatment maintains the texture for at least 3 wk of storage at 4 °C.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
