Abstract
ABSTRACT: Freshly diced tomatoes were dipped into either 0.2% or 1% calcium chloride or 2% calcium lactate solution and exposed to γ‐irradiation at 1.25 kGy. With increasing levels of calcium, firmness was enhanced, water‐soluble pectin was decreased, and oxalate‐soluble pectin was increased. Irradiation decreased instrumental firmness in all samples; however, the 1% calcium chloride and 2% calcium lactate‐dipped samples remained firmer than the water‐dipped control. Irradiation alone did not have a significant impact on pectic substances. Trained sensory panelists did not detect a significant loss of firmness due to irradiation in the calcified tomatoes, but some judges detected a change in flavor following the calcium dips.
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