The effects of bruising and temperature on enzyme activity and textural qualities of tomato juice.
作者： Matthew T Held , Gordon E Anthon , Diane M Barrett
DOI: 10.1002/JSFA.6990
关键词:
摘要: BACKGROUND During harvest and transportation, processing tomatoes are exposed to elevated temperatures, compression vibration in the harvester truck, making them prone bruising. The objective of this study was determine how bruising exposure high temperatures affect pectin methylesterase (PME) activation textural quality tomato juice. RESULTS Tomatoes were both hand mechanically harvested using current practices. Mechanically fruits significantly softer, had greater PME activity juice consistency than fruits. In a controlled study, whole various compressive forces at 21 or 40 °C held for 0 4 h. Greater force higher temperature resulted decrease firmness an increase activity. Consistency improved when 40 °C. Tomatoes subjected range from 65 °C activated increased as increased. 35 °C but decreased with increasing temperature. CONCLUSION Tomatoes mechanical techniques likely be less firm have activity; however, processed is observed. also better processed. © 2014 Society Chemical Industry
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