Abstract
ABSTRACT: Strawberry halves were infused with Valencia orange pectinmethylesterase (PME) under vacuum for 15 min at room temperature. Fruits were blotted onto pectin paper and stained for activity. Activity of PME‐infused fruit was about twice (0.36 unit/mL or 0.86 unit/mg protein) that of noninfused control (0.19 unit/mL) or water‐infused control (0.16 unit/mL). Instron firmness values were not significantly different (P± 0.05) between noninfused and PME‐infused fruit. Firmness of PME‐infused fruit was about twice that of water‐infused control. Water‐soluble pectin, chelator soluble pectin, alkaline soluble pectin, and total pectin ranged from 8.24 to 8.70, 3.24 to 4.56, 3.77 to 5.39, and 17.86 to 26.16 mg/100 mg alcohol insoluble solid (AIS), respectively, for all treatments.
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