Mechanical and biochemical response of kiwifruit tissue to steam blanching
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[1] Universidad de Buenos Aires
Universidad de Buenos Aires
Argentina
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- Localización: Food research international, ISSN 0963-9969, Vol. 36, Nº. 8, 2003, págs. 767-775
- Idioma: inglés
- Texto completo no disponible (Saber más ...)
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Resumen
Steam blanching effect on kiwifruit halves was assessed, tending to optimize this process. Mechanical behavior was evaluated as a function of heating time and tissue temperature through force-deformation and relaxation curves. Histological changes were determined by transmission electron microscopy (TEM) and fluorescence microscopy (FM). Changes in colour, peroxidase and pectinmethylesterase activities were also determined. Breakdown of cell membrane occurred for blanching times of 5 min, being closely associated with green colour disappearance, deep drop in peroxidase activity and significant loss of initial and residual relaxation forces. Cell wall integrity seemed to remain after 5 min of heat treatment, as it could be seen by FM and TEM. Firmness decreased with increasing time and tissue temperature and was affected even after 1 min of heating, being a global measurement of the integrity of the cell and the tissue. The change suffered along heating could be described through multiple regression allowing to model the process of change of kiwifruit as a consequence of blanching.
